Monday, August 1, 2011

Nira Niku (Pork and Garlic Chives)

My neighborhood Chinese restaurant makes this dish called Nira Niku (Pork and Chinese Chives) that's so simple yet delicious, and after ordering it several times I was determined to try and make it at home. It took me a few times to get it just right, but the result was pretty close to what they served at the restaurant.

Here's my recipe for Nira Niku.

- Pork, thinly sliced shabu shabu style
- Garlic chives (nira, hẹ), 1 bunch, wash well and cut into 2-inch lengths
- Bean sprouts, 1 big bag, or 2 small bags, wash well and let sit to somewhat dry off

- Sesame oil, 1/2 Tablespoon
- Oyster sauce, 2 Tablespoons
- Soy sauce, 1 Tablespoon
- Salt, 1/2 a teaspoon (mine is a mild sea salt, use less if you're using table salt, which tends to be much saltier)
- Preferably Chinese pepper, but black pepper works too, generous sprinkles

- Boil some water in a small pot
- When the water boils, heat sesame water in a separate pot/wok
- Dunk the pork in the boiling water, then transfer directly to pot/wok with sesame oil and stir fry quickly for just a moment
- Add salt, oyster sauce, soy sauce, and sprinkle pepper on top, mix to coat well
- Add half the bean sprouts, then half the garlic chives, then the rest of the bean sprouts and garlic chives, just to even out the mix.
- Stir fry until bean sprout is semi-soften, about 5-8 minutes (yes, this dish cooks very fast!). Serve immediately.

No comments:

Related posts

Related Posts with Thumbnails

Popular Posts