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.

See Also:

• Stir-fry Pork & Veggies Recipe
• Stir-fry White Bittergourd & Pork Recipe
• Easy & Delicious Stir-fries Recipes

A highlight of this dish is the subtle wine taste in the sauce, which goes very well with rice.

STEP-BY-STEP PHOTOS

Prepare the negi (scallion):

This is negi (long green onion or Japanese scallions). They are popularly used in hot pot. During CNY season, they are sold in abundance, making them fresher & cheaper than usual.

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.

Marinating the meat:

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.