Saucy Stir-Fried Pork
Serves: 2
Dallas Effertz
1 January 1970
Based on User reviews:
54
Spice
49
Sweetness
45
Sourness
35
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2.5 tbsps
Soy Sauce1.5 tbsps
Rice Wine1 tbsp
Garlic (minced)1 tbsp
Ginger (minced fresh)1 tsp
Sesame Oil1 tbsp
Cornstarch1.5 tbsps
Sugar7 tbsps
Water1 cup
CornDirections:
1
Using a sharp knife or a cleaver, trim away any fat or gristle from the pork
2
Cut the meat across the grain into slices about 1/8-inch thick
3
Then cut the slices, with the grain, into matchstick-size shreds about 1 1/2 inches long, and place in a bowl
4
Add the Marinade ingredients and toss lightly to coat
5
Cover with plastic wrap and let marinate for at least 1 hour in the refrigerator, or overnight
6
Combine the Sauce ingredients and stir to dissolve the sugar
7
Heat a wok or a skillet, add the oil, and heat until very hot
8
Add the pork shreds and stir-fry over high heat, stirring continuously, until the meat loses its raw color and separates
9
Remove with a handled strainer or a slotted spoon and drain in a colander
10
Clean out the pan
11
Arrange the leeks in a mound on a platter, making a slight indentation in the center for the meat
12
Reheat the pan, add the sauce mixture, and heat, stirring continuously, until thickened
13
Add the cooked meat, toss lightly to coat, and spoon over the leeks
14
Toss the leeks and pork lightly before spooning the mixture into the Mandarin pancakes or flour tortillas