Oct 21, 2023

Worcestershire Sauce Stamina Stir-Fry with Chinese Chives and Pork Belly

Chinese chives are not for everyone I guess, at least Mister wasn't a big fan due to its garlicky and mouth-lingering taste. However, seasoning does make a difference. Thanks to the Worcestershire sauce and lots of coarse black pepper, he actually enjoyed it. I even received praise from this dish.

So maybe it's safe to say that if you have someone who doesn't fall for Chinese chives at home, perhaps this recipe will change their mind a bit. Not completely converting them to team Chinese chives, but at least gain more acceptance to it.

Worcestershire sauce stamina stir-fry with Chinese chives and pork belly - 

Worcestershire sauce stamina stir-fry with Chinese chives and pork belly


  • 380 grams pork belly chunks
  • 2 handful/about 2 loosely-packed cups bean sprouts
  • 1 small bundle Chinese chives
  • 3 to 4 garlic cloves
  • 2 tablespoons Worcestershire sauce
  • 1 1/2 tablespoons olive oil
  • 1/4 teaspoon salt
  • Some coarse black pepper


Peel and slice the garlic cloves. Pick-out the stems from the bean spouts. Trim-off the stems for the Chinese chives and slice the remaining to shorter sections. Slice the pork belly to chunky medium bite size pieces.

Chunky pork belly

Bring out a pan and drizzle 1 1/2 tablespoons of olive oil. Switch to medium heat and add in the garlic slices. Sear till slightly golden but not burnt. 

Add in pork chunks along with 1/2 teaspoon of salt and 1/4 teaspoon of coarse black pepper. Mix a little and cook till both sides of the pork get a nice golden sear.

Searing pork belly chunks

Transfer bean sprouts and Chinese chives over. Stir-fry for about one minute. You can switch to high heat if feeling confident enough to work under fast-cooking time frame. In that case, adjust the cooking time accordingly. 

Cooking bean sprouts and Chinese chives

Add 2 tablespoons of Worcestershire sauce and stir-fry for about a minute, or cook till the sauce has been reduced by half.

Plate and crack some more black pepper all over.

Worcestershire sauce stamina stir-fry with Chinese chives and pork belly

I think the savory yet slightly sour touch from the Worcestershire helped in reducing the somewhat strong-tasting Chinese chives, that's why Mister was ok with it. On top of that, I cooked the veggies till fully wilted, but still retained a bit crunchiness for the bean sprouts. That paired with a big mouthful of chunky pork belly was quite satisfying.  

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