It feels like spring came extremely early this year, which, as you know, means two things for me. I will relentlessly talk about my love for the farmers market and you will be forced to listen with no escape like a slideshow of my family vacation. And, I will tear down all the weeds (with itchy eyes and a runny nose) to pretend to make way for a patch of dirt with green sprouts and try to call it a garden. Yay, spring!
Last year, I neglected my duties of weeding and let some of the weeds (which I thought where just plants) turn into small trees. Yes. This year, we had giant tree weeds. I never knew that these things existed, but I have the 6-foot carcass in my backyard as proof. In order to protect my integrity as a green thumb (*ahem*), I went to Target and bought a giant tree/bush scissor thingy (clearly a green thumb) and hacked away at all the weeds at my house. It was a brutal image, with sticks, roots, and dirt flying in every direction. In the end, it was a war zone but it was beautiful. I was weed free and, as a bonus, there was faint aroma of garlic in the air. It was amazing. At first, I wasn’t sure what the smell was. It was a familiar aroma and I couldn’t put my finger on it. I finally realized it was the smell of Chinese chives.
It immediately brought me back to memories of my childhood. My mom would cook it for dumplings and stir-fries and it would have an amazing gentle garlic flavor to it. I started to get nostalgic and looked around for the sprouts of dark green leaves. Turns out my neighbors had planted some of these chives a while back and they have began to grow into our part of the fence. I ended up planting them in some pots that I had, and harvesting the leaves. The best thing about these chives is that they are hearty. So you can cut off the tops and in a few weeks, you’ll have some more leaves to enjoy. And they’re easy to care for, so I can continue to pretend to be amazing with the green thumb.
For this recipe, I only needed 1/2 a pound of pork. What my Mom and I do now is just buy a bunch of it, then slice it once we get home and then freeze them in individual sandwich bags. This way they are proportioned out for when you need it. Plus, the marinade for the pork was my Mom’s standard marinade that she used for all her sliced meats that she used for stir-fry. It’s tasty and is a quick marinade. You can use it with any sliced meat for any stir-fry. I like the pork and chive combo here. Use tofu as a substitute if you are a vegetarian or NOT on the primal diet.
½ lb pork (I used tenderloin), julienne
1 tbs soy sauce
½ tbs cooking rice wine
2 tsp rice flour or cornstarch
1 tsp garlic powder
½ tsp sugar
1 tsp sesame oil
1 bunches of Chinese garlic chives (about ½ lb), 1 inch slices
vegetable oil (if needed)
mix first seven items together in a small bowl and set aside for at least 15 minutes
heat a pan or wok on high until screaming hot and stir-fry the pork until cooked through (add oil if necessary)
add garlic chives and stir until cooked, a few minutes