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.