Chinese Stir-Fried Pork with Leek and Ginger Recipe
Stir-fried pork with leek and ginger is a homemade Chinese-style dish that resembles a quick skillet stew. Thin slices of meat, plenty of leek, and aromatic ginger create a sauce that’s perfect for a bowl of hot rice. In China, dishes like this often appear on weeknights because they come together in no time after work – just like a quick pasta dish in a Polish home.
This dish combines the simplicity of a quick stir-fry with the comforting feel of a one-pan stew. Ginger and leek create a fragrant, slightly sweet sauce that turns simple pork into a full, satisfying meal with just a bowl of rice.
Chef's tips
Slice the meat as thinly as you can – this is the key to quick cooking and tender texture. Don’t overcrowd the pan; if your pan is small, fry the meat in two batches so it sears instead of stewing. Always stir the sauce again right before pouring it into the pan so the starch is evenly distributed and the sauce thickens properly.
How to serve
Serve in deep bowls over freshly cooked jasmine or long-grain rice. Top with sliced spring onion, toasted sesame seeds, or a drizzle of chili oil for extra flavor. A side of quick stir-fried greens or a simple cucumber salad works very well alongside.
Ingredients
- pork loin or pork neck, boneless cut into thin strips - 400 g
- leek only the white and light green part, cut into thin half-moons - 2 pieces
- fresh ginger cut into thin matchsticks - 15 g
- garlic finely chopped - 2 cloves
- light soy sauce - 3 tablespoons
- dark soy sauce for color, can be omitted - 1 tablespoon
- sugar - 1 teaspoon
- rice vinegar can be replaced with apple cider vinegar - 1 tablespoon
- potato or corn starch for thickening the sauce - 1 tablespoon
- water for the sauce - 120 ml
- oil e.g. rapeseed oil - 2 tablespoons
- pepper white or black - 0.25 teaspoons
Preparation
- Cut the pork into very thin strips, preferably across the grain. If the meat is slightly frozen, it’s easier to slice it thinly.
- In a small bowl, mix 2 tablespoons of light soy sauce, the sugar, and half of the ginger. Add the meat, mix thoroughly with your hands, and set aside for 10–15 minutes to marinate.
- Wash the leek thoroughly, cut it lengthwise in half, then slice into thin half-moons. Finely chop the garlic, and cut the remaining ginger into thin matchsticks.
- In a separate bowl, mix the water, 1 tablespoon of light soy sauce, the dark soy sauce, rice vinegar, and starch. Stir until the starch dissolves – this will be your sauce.
- Heat the oil in a large frying pan or wok over high heat. Add the garlic and ginger and stir-fry for 30–40 seconds, stirring, until they become very fragrant.
- Add the marinated pork. Stir-fry for 4–5 minutes over high heat, stirring frequently, until the meat is no longer pink and lightly browned.
- Add the leek. Stir-fry for 3–4 minutes, stirring, until the leek softens and becomes slightly translucent but does not brown.
- Stir the sauce in the bowl again (starch tends to sink to the bottom) and pour it into the pan. Stir-fry for 2–3 minutes, stirring, until the sauce thickens and coats the meat and leek evenly.
- Season the dish with pepper. Taste and, if needed, add a little more soy sauce or sugar to balance the flavor.
- Serve immediately with hot rice, spooning the sauce from the pan over the top.
Storage
Danie przechowuj w lodówce w szczelnym pojemniku. Podgrzewaj na patelni z 2–3 łyżkami wody, aby sos się nie przypalił. Możesz zamrozić, ale por po rozmrożeniu będzie bardziej miękki.
