Leeks cut up and separated into single rings can be very tender when stir-fried. When they are then combined with pork, they make a delicious dish together.
1poundlean pork, cut into rectangular pieces about ¾ x 2 inches and ⅛ inch thick
1poundleeks, trimmed, cut into ¾-inch rounds, separated, and washed thoroughly
3 large garlic cloves, sliced diagonally into thin pieces
1tablespoonShaoxing wine or medium-dry sherry
1tablespoonthin soy sauce
8 turns white pepper mill
2teaspoonsShaoxing wine or medium-dry sherry
1-2tablespoonsoyster sauce or 2-3teaspoonsthick soy sauce
Marinate the pork. Add the salt, sugar, soy sauce, pepper, wine or sherry, and cornstarch to the pork and stir to coat. Add the water and stir until it is absorbed. Leave to stand for about 20 minutes, then blend in the oils.
Make the sauce by mixing together the ingredients and set aside.
Heat the wok over a high heat until smoke rises. Add 2tablespoons oil and swirl it around. Add the leeks, stir for about 1 minute, lowering the heat to medium so as not to burn them. Season with about ¼-½teaspoon salt, then cover, and cook in their own juice for about 2 minutes. Stir thoroughly again and continue to cook, covered, for another 2-3 minutes, until the leeks are tender. Remove onto a plate and keep warm nearby. Wipe dry the wok.
Reheat the wok over a high heat until smoke rises. Add the remaining 4tablespoons oil and swirl it around. Add the garlic, let sizzle and take on color. Add the pork and, going to the bottom of the wok with the wok scoop or metal spatula, toss and turn for about 1 minute, or until the pork is partially cooked. Splash in the wine or sherry around the side of the wok, continuing to stir as it sizzles. Lower the heat, push the pork to the sloping side, and pour the well-stirred sauce into the center, stirring as it thickens. Fold in the pork, which should be cooked by now, and return the leek, stirring to mix. Remove to a serving plate and serve immediately.