Slice the pork into thin pieces.

In a small bowl, combine the pork and cornstarch. Mix well to coat the meat.

Set aside to marinate for 30 minutes to 2 hours (refrigerate if longer than 30 minutes).

Heat peanut oil or vegetable oil in a wok or large skillet over high heat.

Add the dried red chiles and minced garlic. Stir-fry briefly until fragrant.

Add the marinated pork and stir-fry until browned and cooked through.

Season with salt.

Add the chives or garlic shoots (or scallions). Stir-fry briefly until slightly wilted.

Pour in the mild broth or water and soy sauce. Bring to a simmer and cook until the sauce thickens slightly.

Turn out onto a serving plate.

Garnish with coriander leaves if desired.

Serve immediately with rice or rice noodles.