From Kenji Wok

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1 lb pork loin, thinly sliced, cut into 2 inch matchstick

100g (2cups) fresh yellow chives, cut into 2-inch pieces

100g (2cups) Chinese chives, cut into 2-inch pieces

¼ teaspoon sugar

3 tablespoons soy sauce

2 tablespoons oyster sauce

1 tablespoon sesame oil

2 cloves garlic, minced

1 teaspoon ginger, minced

2 tablespoons vegetable oil

½ teaspoon white pepper

1 teaspoon Shaoxing rice wine

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1. Prepare the pork by slicing thinly against the grain into matchsticks

2. Place the pork in a medium bowl, cover with cold water and vigorously agitate it. Drain through a fine-mesh strainer set in the sink, press to remove excess water.

3. Marinate the pork slices with sugar, white pepper, rice wine, soy sauce, sesame oil, baking soda and cornstarch for 15-20 minutes at room temperature..

4. Meanwhile, make the sauce: combine white pepper, rice wine, and soy sauce in a small bowl. Set aside.

5. Heat vegetable oil in a wok or large skillet over high heat until very hot. Add the yellow chives and Chinese chives and cook, tossing and stirring occasionally, until brightly colored and barley tender, about 1 minute. Season with salt. Transfer to a large bowl and set aside.

6. Wipe the wok, return to high heat, add 1 TB of oil, add half of the marinated pork, spread into single layer, cook without moving until lightly browned, around 45 sec. Cook, tossing and stirring frequently until barely cooked through, about 3o sec longer. Transfer to a plate. Repeat with second batch of pork.

7. Return chives and first batch of cooked pork to the wok. Clear a small space in the center. Add ginger and garlic, tossing constantly, about 30 sec.

8. Add the sauce mixture and toss to combine.

9. Season to taste with more salt if necessary.

10. Transfer to a serving platter and serve immediately