China · Chinese

Shredded pork with yellow chives

One of the jiudouwan stir-fries. The pork is de-sined and cut into shreds, then marinated with soy, pepper, starch, bouillon and oil; the yellow chives are cut into lengths and soaked shiitake trimmed and shredded; a seasoning liquid of soy, salt, sugar, bouillon, sesame oil and starch is whisked with a little water; the pork shreds are first slid through the oil until just cooked and drained; the wok is heated, scallion and shiitake are fried fragrant, the chives added and tossed briefly, then the pork returned and the seasoning poured in. The chives go in last and cook fast — that is what keeps their yellow sweetness. Public reference · home adaptation.

28 minutes · 4 servings · Easy

Shredded pork with yellow chives

Public reference · Home adaptation Yellow chives are chives grown soft and blanched: the yellow comes from being kept out of the light, and the flavour is sweeter and softer than ordinary chives. It is at its most prized in winter. The seat record gives only the four characters “shredded pork with yellow chives” and no method, so this version is built on the public recipe. It is worth noting that the encyclopedia entry files the dish under Zhejiang rather than Sichuan — the same name exists in more than one regional canon, which is the same openness the local-history account shows when it writes “mixed braise (or shaoshijin)”. This version takes only the public technique and does not claim any jiudouwan-specific formula. **This entry previously cited several `newton.com.tw/wiki/<dish-name>` links (such as 燒白, 紅燒肘子, 燒什錦 and 夾沙肉). On checking, every one of them returned 404 — those pages do not exist on the encyclopedia; the links had been constructed by pattern. They have all been removed. The method here rests on the openable sources listed above. If a matching entry does exist for this dish, cite the page that actually exists rather than guessing a URL from the dish name.****The seat record names the dish but not the method**: the local-history account places shredded pork with yellow chives inside a “stir-fries such as white-oil lanpian, gong bao diced pork and shredded pork with yellow chives” clause, by name only. This version's method is taken from the public encyclopedia entry for the dish, with its base ingredients and three-step method (that entry classes the dish as Zhejiang), and has no exclusive correspondence to jiudouwan. **The regional attribution is stated plainly**: the cited entry classes the dish as Zhejiang rather than Sichuan. That is not concealed here, though the dish is executed as a stir-fry of the western Sichuan feast, and this entry states that any relationship between the two has not been established. **Availability of yellow chives is flagged**: yellow chives are chives grown soft and blanched, scarce and costly in winter; this entry notes that ordinary chives are not a full substitute, as the difference in sweetness and tenderness is marked. **Shiitake is an addition and is optional**: the cited method uses shredded shiitake; kept here and marked optional in the ingredients. **Quantities are editorial and untested**: 300 g lean pork and 200 g yellow chives are scaled to four servings from a two- to three-serving original; not kitchen-tested. **Technique only, no therapeutic claims**: the cited entry's nutrition section merely lists nutrient names and makes no therapeutic claim; nothing is added here. Contains soy (light soy), sesame (sesame oil) and wheat (if cooking wine is used). **Yellow chives are chives grown soft and blanched, scarce and expensive in winter**; ordinary chives are not an equivalent substitute, being markedly less sweet and tender. **If you are allergic to Asteraceae plants** (wormwood, chrysanthemum, dandelion and similar), chives belong to the same family and cross-reaction is possible — take care. Contains meat; not a vegetarian dish. 阿坝州地方志办公室：传统川菜“九斗碗”（发布 2013-08-09） — Menu source 1. It records jiudouwan as also called tianxi and san-zheng-jiukou-xi; the three steamed dishes as rice-flour pork, savory and sweet shaobai (jiasha rou); the braises as braised or steamed pork elbow, pork with bamboo shoots, mixed braise (shaoshijin), re-cooked chicken and fish with chili-bean paste; the cold dishes as white-oil lanpian, gong bao diced pork and shredded pork with yellow chives; the stir-fries as bamboo shoots fried in lard, gong bao diced pork and shredded pork with yellow chives; the stew as stewed tuotuosu pork; spinach and flash-fried cabbage as table fillers. It also records that a feast without the three steamed dishes is not a feast, that each bowl holds eight slices of pork, and the serving order of cold dishes, steamed dishes, stir-fries, braises, stews and soup. https://dfzb.abazhou.gov.cn/abzdfsbgs/c104049/201308/e7ab6e8e28a04dc9836c6b82d420b5c9.shtml 中文百科全書：九斗碗（又称坝坝宴、九大碗） — Menu source 2. It records jiudouwan as a Sichuan feast whose “dou” means a large vessel in Sichuan speech, with nine bowls as a minimum and versions of seven or eleven; its contents as home-style dishes made from whatever chicken, duck, fish, pork, eggs and seasonal vegetables the household has, listing shredded pork with yellow chives and gong bao diced chicken as representative dishes, served in farmyards on improvised stoves. https://newton.com.tw/wiki/%E4%B9%9D%E6%96%97%E7%A2%97/2750801 FDA: Food Allergies — Basis for declaring soy, wheat and sesame allergens. https://www.fda.gov/food/food-labeling-nutrition/food-allergies AI-generated illustration; not kitchen-tested.

Ingredients

  • lean pork, sinews removed and shredded300 g
  • yellow chives, cut into lengths200 g
  • dried shiitake, soaked, stems removed and shredded, optional40 g
  • light soy sauce, split between marinating and sauce30 ml
  • white pepper powder2 g
  • starch10 g
  • chicken bouillon, optional4 g
  • salt2 g
  • white sugar5 g
  • sesame oil5 ml
  • ginger, shredded8 g
  • scallion, in lengths20 g
  • rapeseed oil40 ml

Directions

  1. 1

    Soak the dried shiitake in warm water 1 hour, squeeze dry, trim the stems and shred; keep the soaking liquor.

  2. 2

    Trim the sinews from the pork and cut into fine shreds, cutting with the grain for tenderness — against the grain stays tough however well it is coated.

  3. 3

    Add 10 g light soy, the white pepper, starch, bouillon and about 10 g oil to the shreds and mix, then leave 10 minutes. Keep a little water on your hands while mixing so the shreds take up the seasoning.

  4. 4

    Whisk the seasoning liquid in another bowl: the remaining light soy, salt, sugar, bouillon, sesame oil and starch with about 30 ml of water, using the mushroom liquor if you have it.

  5. 5

    Heat the wok with about 20 g oil; at 50 % add the pork shreds, break them up quickly with chopsticks and lift them out the moment they change colour. They should spend only seconds in the pan — left longer they toughen.

  6. 6

    Add the sesame oil to the hot wok, fry the ginger and scallion until fragrant, then add the shiitake shreds and cook until soft and aromatic.

  7. 7

    Add the yellow chive lengths and toss over high heat for 30–40 seconds. The shorter they cook the sweeter they stay; overcooked they wilt and release water.

  8. 8

    Return the pork, pour in the seasoning and toss fast over high heat until the glaze coats the shreds and the chives, then turn out at once. This is a quick stir-fry: no more than two minutes from pan to plate.

Source: WorldBite · public-reference adaptation · Source-attributed editorial adaptation; AI illustration; not an authenticated original recipe.