For this quick, boldly flavored dish, known as "fly's head", look for garlic chives whose buds are still intact.
- 1 tbsp. canola oil
- 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
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.
Transfer to a serving bowl and garnish with chiles.