Prep 10 min·Cook 8 min

1. 1You're here
   Step 1.

   Rinse the black beans and chop them roughly. Cut the chives into 5 mm pieces.

   1½ tbsp Fermented black beans150 g Chinese chives or flowering chives

   Knife work
2. 2
   Step 2.

   Heat the oil in a wok over a medium-high heat. Add the pork and fry for 4–5 minutes, breaking it up, until it is dry, crumbly and lightly browned.

   1 tbsp Cooking oil250 g Pork mince (not extra lean)

   5 minStir-fry

   Wok-chan's tip鑊仔貼士

   Keep going until the pork stops looking wet. That browned, slightly crisp mince is where the flavour is.
3. 3
   Step 3.

   Add the garlic, chilli and black beans and stir-fry for 1 minute until fragrant.

   3 cloves Garlic, finely chopped2 Red chillies, chopped1½ tbsp Fermented black beans

   1 minStir-fry
4. 4
   Step 4.

   Pour the rice wine around the edge of the wok, then add the soy and sugar and stir for 30 seconds.

   1 tbsp Taiwanese rice wine (mijiu)1 tbsp Light soy sauce1 tsp Sugar

   Stir-fry
5. 5
   Step 5.

   Turn the heat to high, add the chives and toss for about 1 minute, just until they turn bright green. Season with white pepper and serve with rice.

   150 g Chinese chives or flowering chivesto taste White pepper

   1 minStir-fry