Description
An elegant veg dish loved in restaurants, lightly frying 'Yellow Chives (Jiuhuang)'—grown blocking sunlight to be soft and sweet—with shredded pork in salt and a little soy sauce.
Restaurants serving Stir-fried Yellow Chives with Shredded Pork
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Yellow chives(Jiuhuang)
- Pork
- Ginger
- Garlic
- Salt
- Sesame oil
Instructions
- [Authentic Recipe]
- [Yellow Chives Prep] Prepare yellow, soft 'Jiuhuang (Yellow Chives)' grown blocking sunlight. Cut uniformly to ~5cm.
- Shred lean pork (Rou Si), massage with salt, wine, egg white, potato starch, and velvet to make it smooth (glossy).
- Heat oil in a wok, briefly sauté shredded ginger and garlic for aroma.
- Vigorously dump in velveted pork and yellow chives.
- [Race against time] Yellow chives cook extremely fast and turn soggy if overcooked, so toss rapidly on high for 'just dozens of seconds'.
- Season with salt, a little white pepper, and secret dashes of soy sauce and rice wine.
- Drizzle sesame oil, plate quickly while chives remain crisp.
Learn more Spice, substitutes, tips
Key spices
Elegant sweet aroma of yellow chives and white pepper
Substitutes at Japanese supermarkets
Japanese yellow chives (expensive but identical)
Pairing
Xiaolongbao or Premium Taiwan Tea
Trivia
[For Everyone] If regular green chives imply 'stamina/mass food', yellow chives imply 'elegance/restaurant taste'. Less garlicky odor, with strong onion-like sweetness and softness, matching well with light salt-based seasoning. Hugely popular as a side at famous Xiaolongbao shops (like Din Tai Fung).
Eating tips & etiquette
[Unique Eating] Lacking the intense odor of regular green chives, eat massive mouthfuls of the 'crisp, gooey' yellow chives with pork even during lunch breaks without worry!
Allergen
Pork, Egg (from marinade), Sesame