Saucy stir-fried pork

1 Servings

Ingredients

QuantityIngredient
2poundsBoneless center-cut pork loin
2tablespoonsSoy sauce
2tablespoonsRice wine or sake
1tablespoonMinced garlic
1tablespoonMinced fresh ginger
½teaspoonCrushed dried red chile peppers or chile pepper flakes
1teaspoonSesame oil
1tablespoonCornstarch
5tablespoonsSweet bean sauce or hoisin sauce
tablespoonSoy sauce
tablespoonRice wine or sake
tablespoonSugar
7tablespoonsWater
¼cupCorn or safflower oil
3cupsFinely shredded leeks (white part only)
1Recipe Mandarin Pancakes or 16 flour tortillas, steamed until hot

Directions

MARINADE

SAUCE

Using a sharp knife or a cleaver, trim away any fat or gristle from the pork. Cut the meat across the grain into slices about ⅛-inch thick. Then cut the slices, with the grain, into matchstick-size shreds about 1½ inches long, and place in a bowl. Add the Marinade ingredients and toss lightly to coat. Cover with plastic wrap and let marinate for at least 1 hour in the refrigerator, or overnight.

Combine the Sauce ingredients and stir to dissolve the sugar.

Heat a wok or a skillet, add the oil, and heat until very hot. Add the pork shreds and stir-fry over high heat, stirring continuously, until the meat loses its raw color and separates. Remove with a handled strainer or a slotted spoon and drain in a colander. Clean out the pan.

Arrange the leeks in a mound on a platter, making a slight indentation in the center for the meat.

Reheat the pan, add the sauce mixture, and heat, stirring continuously, until thickened. Add the cooked meat, toss lightly to coat, and spoon over the leeks. Toss the leeks and pork lightly before spooning the mixture into the Mandarin pancakes or flour tortillas.

Yield: 6 servings

NOTES : Cooking Live

Recipe by: Cooking Live Show #CL8812 Posted to MC-Recipe Digest V1 #474 by Angele Freeman <jfreeman@...> on Feb 5, 1997.