Flowering Chives and Pork Slivers (Jiu Cai Hua Chao Rou) from Epicurious. I have no prior experience with flowering garlic chives, but I suspect the tenderness and age of them can vary. This recipe cooks them very briefly to avoid losing their crispness, so that is what I did. But the flowering chives I got were pretty hard, and more importantly had a very harsh, hot flavor. As made this was a 2. I would like to try it again, as I enjoyed the flavor of the pork, but if the chives are like these, I would steam the chives for at least a few minutes and then stir fry them until tender, and then add in the cooked pork.
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