Stir-fry Pork with Negi (Japanese scallion)
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Stir fry Pork with Negi (Japanese scallion) Recipe
In this recipe, negi aka long green onions or Japanese scallion is the main vegetable. The negi gives the dish a clean and fresh taste to balance out all that meat. You can substitute it with any local leeks. If you don’t eat pork, you can substitute with sliced beef or cubed chicken fillet.
- 150g pork* (see note below) sliced thinly, diagonally & against the grain
- 2 stalks “negi” (Japanese scallion/ long green onion) use only bottom white portion, about 150g; see note
- 3 cloves garlic minced
- 5 thinly sliced ginger
- 1 tbsp cooking oil
- 1 finger-length red chilli (see note) sliced diagonally & thinly
- 2 tbsp chicken stock or substitute with water with a pinch of salt; to taste
- 1 tbsp Chinese wine (Hua Tiao/Shaoxing)
- more water if needed
- chopped spring onions and/or coriander to garnish
- 1/2 tbsp sesame oil
- 1/2 tbsp Chinese wine
- 1/2 tbsp corn flour
- 1/2 tbsp light soy sauce
- 2 dashes white pepper powder
- Prepare scallions by slicing the bottom white portion of the scallion diagonally to uniform short lengths. See step-by-step photos here.
- Marinade sliced pork with (A) in the fridge for at least half hour or up to overnight.
- Fry aromatics & scallions. Heat oil in a wok. Add garlic & ginger; stir-fry briefly until fragrant. Add prepared scallions and stir-fry for 1 minute.
- Add marinaded pork and red chilli. Stir fry until the pork is just cooked on the surface. Add chicken stock and Chinese wine. Stir fry quickly until the pork slices are cooked. Add more water or stock if you like some sauce & simmer down for a few seconds. To serve, garnish with spring onions &/or coriander.
- Cut of pork. Use lean pork 廋肉 (no fats but slightly tougher), shoulder butt 五花肉 (some fats for more flavour & more tender meat) or tenderloin 腰肉 cut (most tender but most expensive) according to your preference, budget & availability.
- The top dark green portion of the scallion is usually discarded but I like to use them to make soup stock.
- The finger-length red chilli adds colour and mild heat. For a more spicy version, use 1-2 bird’s eye chili (chilli padi) instead.