One of the best Chinese recipes I've tried. I increased the pork to 1 pound with no loss of flavor.
Garlic Chives with Pork (Cang Ying Tou)
For this quick, boldly flavored dish, known as “fly’s head”, look for garlic chives whose buds are still intact.
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Photo: André Baranowski
5 oz. garlic chives or scallions,
trimmed and cut crosswise
into 1⁄4" lengths (about 1 3⁄4 cups)
3 oz. ground pork
2 tbsp. dried fermented black beans,
soaked for 30 minutes and drained
1 1⁄2 tbsp. soy sauce
2 Thai chiles, stemmed and
thinly sliced crosswise
1. Heat oil in a 10" skillet or wok over high heat until shimmering. Add garlic chives, pork, black beans, and soy sauce and cook, stirring often, until pork is cooked through and chives have wilted, 3–4 minutes.
2. Transfer to a serving bowl and garnish with chiles.
SERVES 2 – 4
 Recipe - Saveur.com){kind=link}