The funk of salted eggs, long a beloved Asian flavor, is finally catching on here in the states, and I am here for it! If you are not familiar with this trendy ingredient, my Salted Egg Salad is a perfect place to start. This is read more
This Pork Stir Fry is the kind of simple dish that every Japanese home has a version of. Known in Japan as nira buta, the nira refers to garlic chives (also called Chinese chives), and the buta is the pork. This is a lightening fast recipe that works well with other dishes on the dinner table. It’s also something a parent might whip up after school to hold you over until dinner and it could even satisfy as an exceptional late night snack. Quick, easy, and delicious. Let’s get started!
Like many stir-fries, there is room for experimentation. Sometimes the chives are stir fried with bean sprouts or chicken and sometimes the egg is omitted. When meat is used, like I am here, it’s in a typically Asian way. The meat is more of a flavoring than the star of the show. The 8 ounces of pork here serves 4 as an appetizer, which is a far cry from the standard Western practice 0f 6-8 ounces of meat per person. So this is a pretty economical and healthy dish as well.
Garlic chives are a totally different animal than the chives you are probably already familiar and should not be confused with the fine delicate French chives in the herb section of the grocery store. Those chives will not work in this stir fry. There are two main types of garlic chives you will find available here in the States. You can find both of them at an Asian grocery store in the produce section. The first type is flat and looks like a blade of grass. It is soft and tender, and used in Korean dishes like kimchi, in Chinese potstickers, and in Japanese stir fries. You can use that garlic chive here, but it cooks in seconds so you’ll want to cook it for less time. But the type of chive we’re using today is the flowering type. It has a more sturdy look with a thicker stem capped with a bud. The buds are typically closed tightly. When purchasing garlic chives, look for a bunch that is green and fresh. Avoid any that are slimy, a faded color, or dried out.
Stir Fry Basics
Since stir fries come together so quickly, it’s important to have everything prepped and within reach before you start cooking. Otherwise you run the risk of your pork burning while you dash around the kitchen frantically trying to find the sesame oil. So prep the chives, cut the meat, scramble the eggs, and lay it all out with the sauce ingredients by your stovetop.
Just a note, the ends of the flowering garlic chives are very fibrous. I always take a generous 1 1/2 inches off of the bottom so that the I don’t end up with a mouthful of tough bits. And the buds are completely edible so there’s no need to cut them off. However, if you’re using regular garlic chives, which are more tender, a little trim off the bottom will do it.
Heat the pan for several minutes before adding the oil. You want that pan very very hot. Then add the oil right before the other ingredients so it doesn’t smoke. The key to successful stir frying without a wok and incredibly high heat is to let the protein cook undisturbed with plenty of space before continuing with the stir fry. This technique gets a good sear on the meat and prevents liquid from pooling in the pan, which would interfere with your stir fry.
I like a softly cooked egg so I turn off the heat when I add it in. The residual heat in the pan will continue to cook the egg. What you end up with is similar to a carbonara where the egg turns into a thick sauce. Of course, you can cook the egg how you like; that’s the beauty of cooking for yourself! Next, transfer the stir fry to a plate and you’re all set.
You can serve this Pork Stir Fry with Java Rice to make it a complete meal. It’s also delicious served with:
Or you could just devour it to keep the hangries at bay, like we do in Japan. Try it this week and let me know what you think by rating and commenting on the recipe below, and don’t forget to tag us in your pics @funkyasiankitchen, we love hearing from you!
- 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
- 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,
From burgers to fried rice, everything tastes better with a fried egg on top! I mean, #yolkporn is one of the most popular hashtags on Instagram for a reason. But perfect fried eggs seem to be one of those things, like rice, that people have a hard time recreating at home. Having topped thousands of rice bowls with perfect fried eggs, I’m going to share my tips.
Let’s Get Cooking!
It all starts with the pan. Generally I prefer cooking on a metal or enamel surface, rather than non-stick. But with fried eggs, you really need a good non-stick pan. (Or a well-seasoned cast iron pan. Like really well seasoned, where you absolutely know nothing will stick to it) I really like my copper nonstick pan. It’s PFOA free, which is good for you and for the planet. Everything glides right off it, and you can use it on glass top and induction stoves.
Pasture Raised Eggs
Next come the eggs. And forgive me if I get on my soapbox a little bit. The worst practices of factory farming play out in the egg industry. Believe me when I say that isn’t something you want to google and watch the videos that come up. It is so worth seeking out eggs that are pasture raised. Cage free is fairly meaningless and does not mean the chickens enjoy any kind of outdoor time. Pasture raised eggs are generally from smaller family farms. I can always choose between several brands at my grocery store, and one of them is bound to be on sale. You can tell the difference as soon as you crack the egg open. Pasture raised eggs have beautiful, plump, golden yolks, totally different than the sad, pale little yolks of factory farmed eggs.
We’re Gonna Crack a Few Eggs
Now that we have the proper pan, and happy eggs, it’s time to make our Perfect Fried Eggs. First we heat the pan. Even though the pan is nonstick, I always use a little oil anyway. The hot oil helps the whites set. Also, I always crack each egg into a small bowl first. This helps the yolk to stay intact, and is easier to remove any shell that may fall in.
Gently pour the eggs into the pan. After about 1 minute, when the white is almost set and the edges start to get a little crispy, cover the pan and cook fan additional 30 seconds to 1 minute.
Remove from the heat. Your whites should be set, but the yolk nice and soft, and ready for its #yolkporn closeup.
Use Them To Top Everything!
They are a perfect topping for my Japanese Beef Curry. The soft yolks mix with the gravy and really add another delicious layer of flavor.
If you make these Perfect Fried Eggs, we want to know. Leave a comment, and tag @funkyasiankitchen in your own beautiful #yolkporn photos. Show us the goods!
Perfect Fried Eggs, every time!
- 2 large eggs
- 2 teaspoons neutral oil
- Salt and pepper to taste
- Heat a non-stick or seasoned cast iron skillet over medium heat for a couple of minutes until it is hot. Add the oil and tilt the pan to spread the oil evenly.
- Crack the eggs into a small bowl and then slowly pour the eggs into the pan. (It’s a good idea to crack the eggs into a small bowl first rather than into the pan directly so that you know your yolks are not broken).
- Let the eggs cook for 1 minute until the whites are almost set (it will still be very jelly like around the yolk) and starting to just get crisp. Cover the pan with a lid and continue to cook for 30 seconds to 1 minute until the white is just set but the yolks look soft and liquid.
- Transfer the eggs to a plate. Season with salt and pepper and enjoy.