Authentic home cooking from Greece, with US measurements. 
Pork Stir-Fry with Leeks (Cong Bao Rou Si) C&G
A very easy traditional Chinese dish with minimal ingredients. It is prepared in a very short time and impresses with its taste compared to its simplicity.
The spicy elements are not traditional, but... some prefer it hot 😉
This recipe uses a "reverse" stir-fry technique, where the vegetables are cooked before the meat.
It tends to forgive a beginner, as the vegetables release water as they cook and won't stick the way meat will if the wok isn't hot enough.
Pork Stir-Fry with Leeks (Cong Bao Rou Si) C&G
A very easy traditional Chinese dish with minimal ingredients. It is prepared in a very short time and impresses with its taste compared to its simplicity.
The spicy elements are not traditional, but... some prefer it hot 😉
This recipe uses a "reverse" stir-fry technique, where the vegetables are cooked before the meat.
It tends to forgive a beginner, as the vegetables release water as they cook and won't stick the way meat will if the wok isn't hot enough.
Open in Cookpad AppSteps
- 1
Our few ingredients are ready to start. Vegetables are cut, meat is sliced, and pepper is ground in a mortar.
In a medium bowl, combine the pork, sesame oil, soy sauce, cornstarch, sugar, Sichuan pepper, and half the garlic. Let sit for 15 minutes.
- 2
Heat the wok (or non-stick pan as here) on high heat until the wok starts to smoke.
Add 1 tablespoon of oil around the edge of the wok and swirl to coat the bottom and sides.
Add the leeks and cook, stirring constantly, until fragrant, about 1 minute.
- 3
Keep stirring the leeks constantly to prevent burning - a little browning is okay.
- 4
Transfer the leeks to a plate and set aside (top right)
Return the wok to high heat and add the remaining oil around the edge of the wok, swirling to coat the bottom and sides.
Add the marinated meat mixture, stirring and turning it constantly.
- 5
Continue until the pork is browned, about 2 minutes.
- 6
Add the remaining garlic, chili, chives, and green onions - stirring and turning constantly.
- 7
IF needed, you can add 1 tablespoon of water - if it seems like it's going to "catch."
Personally, I would suggest a little more soy sauce... 😉
- 8
Add the leeks you set aside to the wok and cook, stirring and turning them frequently, until softened, about 1 minute.
At this point, definitely taste for salt and flavor! We chose to enhance the salt a bit and also added 1 tablespoon of Piri-Piri (Peri-Peri) sauce to make it spicier (a matter of preference).
- 9
Ready!
Serving suggestion I
Here we see one way of serving on a salad of Chinese (or white) and red cabbage, sprinkled with the freshly chopped green onion leaves and sesame seeds...
- 10
Serving suggestion II
And here is the suggestion for serving on white rice - preferably Thai or Jasmine due to the flavor affinity - again sprinkled with the freshly chopped green onion leaves and sesame seeds.
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