Stir-fry Pork with Negi (Japanese scallion)
There are lots of leftover negi 葱 (aka Japanese scallions, welsh or long green onion) from the CNY hotpot sessions. During the festivities, the supermarkets are selling these scallions more cheaply so I often buy more stalks at one go to enjoy the discounts. No worries, as we love scallions at home. When I tried using the scallions for stir-fries instead of putting it in hot pot, we loved it instantly. The cooked scallion has a pleasantly mild & sweet onion flavour that complements meat well. Check out the step-by-step photos below, including how to prepare the scallions.
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A highlight of this dish is the subtle wine taste in the sauce, which goes very well with rice.
Prepare the negi (scallion):
Trim and discard the end. Separate the top green leafy part from the bottom white portion.
Cut the white portion diagonally to uniform short lengths (about 1-inch/2.5 cm). The dark green leafy portion is usually discarded, but I like to use them to make a 5-minute stock.
This is the prepared cut scallions used in this recipe.
Marinade sliced pork with sesame oil, soy sauce, Chinese wine and white pepper powder…
… and cornstarch …
Stir to mix well. Marinade in the fridge for at least half hour and up to overnight.
Cooking the dish:
Stir-fry the aromatics.
Stir fry the scallions for 1 minute, then add marinated pork and cut chilli.
Add a splash of chicken stock and Chinese wine. Stir fry until the pork is cooked. If you like a dry stir-fry, you can serve it like pictured above …
… but I prefer some sauce, so I added some water. Simmer the sauce down for a few seconds so that it thickens slightly.