Stir-Fried Sliced Pork with Yellow Chives

Ingredients

• 1 pound pork loin, cut into 2-inch matchsticks less than a quarter inch thick
• 1/4 teaspoon sugar
• 3/4 teaspoon ground white pepper, divided
• 2 tablespoons Shaoxing wine, divided
• 2 tablespoon light soy sauce, divided
• 1 teaspoon sesame oil
• 1/4 teaspoon baking soda
• 1/2 teaspoon cornstarch
• 3 tablespoons vegetable, canola, or peanut oil
• 1/4 pound yellow chives, cut into 2-inch segments
• 1/4 pounds Chinese chives, cut into 2-inch segments
• Kosher salt
• 2 medium cloves garlic, minced
• 1 teaspoon minced fresh ginger
• 2 scallions, white and pale green parts only, finely minced

Directions

1. Put the pork in a medium bowl, then add the sugar and 1/4 teaspoon white pepper. Pour in 1 teaspoon wine, then stir in 1 teaspoon soy sauce. Add the sesame oil, baking soda, and cornstarch, and mix it all with your fingers until the pork is evenly coated. Leave it at room temperature for 15 minutes, or refrigerate it for up to 8 hours.
2. Once you are ready to cook, set a wok over high heat and add 1 tablespoon oil. When the oil is smoking hard, add the yellow chives and Chinese chives. Stir and toss them here and there until they brighten and soften just a little, about 1 minute. Add salt, scoop the chives into a large bowl, and wipe the wok clean.
3. Add another tablespoon oil to the wok and heat it over high heat until it smokes. Arrange half of the pork in a single layer and let it sit until the underside is lightly browned, about 45 seconds. Now toss and stir until the pork is barely cooked through, about 30 seconds longer. Move this batch into the bowl with the chives, and wipe out the wok.
4. Add the remaining tablespoon oil to the wok and keep it over high heat until smoking. Add the remaining pork in a single layer and leave it alone until lightly browned, about 45 seconds. Toss and stir often until it is barely cooked through, about 30 seconds longer. Add the garlic, ginger, and scallions, and keep everything moving until the aromatics smell fragrant, about 30 seconds. Return the first batch of pork and the chives to the wok, then make a small open spot in the center. Pour in the remaining wine and soy sauce, add the white pepper, and toss to bring it all together. Taste and add more salt if needed. Transfer to a serving platter and serve immediately.