Ingredients
Scale
- 8 ounces pork loin
- 2 Tablespoons neutral oil
- 1 bunch flowering garlic chives, about 11 ounces
- 2 eggs
- 2 Tablespoons oyster sauce
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 2 teaspoons sesame oil
Instructions
- Trim the bottom inch of the garlic chives and discard. Cut the chives into 2 inch pieces and set aside.
- Cut the pork in half lengthwise and then into thin strips. Set aside.
- Crack the eggs and lightly scramble with a fork. Set aside.
- Heat a large 12” skillet over medium high heat. Add the oil and tilt the skillet and swirl the pan to coat with oil. Add the pork, let it cook for 1 minute undisturbed and then stir fry for 1 minute.
- Add the garlic chives and continue cooking for 1 minute, stir frying to move the ingredients around the pan.
- Add the oyster sauce, salt, and pepper and stir to combine.
- Add the scrambled egg, stir, and turn the heat off the pan. Gently stir a couple times until the egg is cooked to your liking. I typically only cook it halfway through so it’s more like a thickened sauce.
- Transfer the pork stir fry to a plate and serve immediately.
Keywords: nira buta, stir fry, pork, garlic chives, chinese chives,