Yeo Kyung-ok's Garlic Chives Pork Belly Stir-Fry

Cooking tips 💡

• Blanching garlic chives in warm oil instead of cold water preserves their bright green color and allows the seasoning to absorb quickly. If you're concerned about oil, you can blanch them in salted boiling water instead.
• You can use beef, ground pork shoulder, or minced meat instead of pork belly for equally delicious results.
• Adding the starch slurry all at once may cause clumping, so reduce the heat slightly and add it gradually while stirring quickly to achieve a smooth, cohesive texture.

Recommended for 🙋

• ⭐Those looking to replace their usual simple garlic chive stew with a richer, more complex Chinese-style stir-fry with deep umami flavor.
• ⭐Individuals seeking a balanced, nutritious side dish combining crunchy vegetables and savory meat.
• ⭐Home cooks who want to elevate simple ingredients using refined Chinese cooking techniques to create an impressive meal.