‘Flies Head’ Stir Fry

250g pork mince
200-250g Chinese chives, cut into ½cm pieces
2 tablespoons fermented salted black beans, soaked and lightly crushed
½ red pepper, small dice
1-2 red chillies, finely chopped
3 cloves garlic, finely chopped
1 thumb-size piece ginger, finely chopped

Vegetable oil

50-80ml chicken stock 

The Marinade

1 tablespoon light soy sauce
1 tablespoon rice wine
Pinch sugar
1 teaspoon cornflour

The Sauce

½ tablespoon hoisin sauce
1 tablespoon light soy sauce
1 tablespoon rice wine
½ teaspoon dark soy sauce
Drizzle sesame oil

PREPARATION

1. In a bowl combine pork mince with light soy sauce, rice wine, sugar and cornflour. Mix well and set aside.
2. In a separate bowl mix hoisin sauce, light soy, rice wine, dark soy and sesame oil to form the sauce.

COOKING

1. Heat a wok over high heat and add a generous drizzle of vegetable oil.
2. Add the pork mince and sear on high heat without moving too much at first so it browns properly.
3. Break the mince apart as it cooks until it becomes separate and lightly crisp. Remove from the wok and set aside.
4. Add a little more oil if needed, then stir fry ginger, garlic and crushed black beans over medium to high heat, tossing constantly so the garlic does not burn.
5. Add chillies and diced pepper and stir fry briefly to release their aroma.
6. Return the pork mince to the wok along with the Chinese chives.
7. Toss everything together quickly over high heat.
8. Pour the sauce around the edge of the smoking wok and allow it to sizzle before folding through.
9. Add a small splash of chicken stock to loosen slightly and toss once more.
10. Serve immediately while hot and fragrant.

School of Wok Tips

• Sear the pork properly before breaking it apart.
• Always crush fermented black beans with ginger and garlic for deeper flavour.
• Keep the wok hot when adding sauce for proper caramelisation.
• Do not overcook the chives. They should stay vibrant and slightly crisp.

FAQs

Why is it called ‘Flies Head’?
The fermented black beans resemble tiny black dots scattered through the dish.

Can I substitute Chinese chives?
Yes? Green beans work well, though the flavour will be slightly different.

Can I use another type of mince?
Yes? Chicken or beef mince can be used, but pork gives the most traditional flavour.