INGREDIENTS
Pork
-560g Pork Tenderloin (~520g Trimmed)
-1 tbsp Corn Flour/Starch
-1/2 tsp Bi-Carb/Baking Soda
-1 tsp White Sugar
-1 pinch Chinese 5-Spice Powder
-2 tbsp Light Soy Sauce
-1 tbsp Shaoxing Cooking Wine
Leek
-2x Small Leeks (1x Large Leek)
Aromatics
-1x Dried Chili (optional)
-4x Garlic Cloves
Sauce
-1 tbsp Corn Flour/Starch
-2 tsp White Sugar
-1 tsp Chicken Stock Powder
-1/2 tsp White Pepper
-2 tbsp Light Soy Sauce
-2 tbsp Shaoxing Cooking Wine
-1 tbsp Oyster Sauce
-1 tsp Dark Soy Sauce
Finish
-1 tsp Sesame Oil
-Salt to Taste
Rice
-2 cups Jasmine Rice
-1 pinch Salt
-2 1/4 cups Water
METHODS
Step 1: Prepare the pork
Trim excess fat, connective tissue, silver skin etc.
Slice into think strips again the grain
Add to a bowl and add marinade ingredients
Massage roughly until the pork absorbs most of the liquid (about 1 minute)
Put in the fridge until ready for use
Step 2: Prepare the leek
Separate white & green parts of the leek
Slice the white parts thinly on a sharp diagonal
Slice the green parts at the same angle, but thicker than the whites
Add the white and green parts to separate bowls, and set aside
Step 3: Prepare aromatics
If using, soak 1 dried chili in a 1/2 cup of boiling water for 2-3 minutes
Smash garlic and chop finely
Remove the chili from the water and finely chop (save the soaking water)
Add the chopped garlic and chili to a bowl, and set aside
Step 4: Prepare the sauce
Add all sauce ingredients to a bowl
Mix together and set aside
Step 5: Cooking the stir fry
Have all ingredients prepared and close by
Heat a wok on maximum heat until it begins smoking, and add a 1/2 tbsp of high-heat cooking oil (such as vegetable, canola, sunflower etc.)
Add the white parts of the leek, stir fry for 30-60 seconds, and remove from the wok (see video for more detail)
Heat the wok on maximum heat again until it begins smoking, and add another 1 tbsp of oil
Add the marinated pork and stir fry until fully cooked (see video for more detail)
Add the aromatics and stir fry until fragrant (about 60 seconds or so)
Add the white and green parts of the leek and mix through
Add the sauce and chili soaking water. Cook until sauce thickens to you liking (1-2 minutes)
Turn the heat off and add 1 tsp of sesame oil. Taste for seasoning and add salt is needed
Step 6: Cooking the rice
Rinse rice 3-4 times and strain
Add washed rice to a pot with 2 1/4 cups of water and 1 pinch of salt
Bring to a boil on high heat and cover with the lid
Turn the heat to low and cook for 12 minutes
Turn the heat off and let the rice sit for 10 minutes with the lid on
Remove the lid and fluff the rice to allow excess steam to escape
Step 7: Add to containers
Evenly distribute rice and stir fry between 4 containers
Let everything cool down for 10-20 minutes with the lid off
Add lids and store in the fridge for up to 1 week
Microwave to heat and serve
VIDEO
NUTRITION
Servings: 4
Nutrition per serving:
Calories - 631
Protein - 42g
Carbohydrate - 85g
Fat - 11g
EQUIPMENT USED
Carbon Steel Wok - https://amzn.to/47TesjR
16cm Saucepan - https://amzn.to/3TlcbJU