4 leeks, thinly sliced (white and pale green parts only)
3 TBSP peanut oil, divided
DIRECTIONS
In a large bowl mix together the soy sauce, vinegar, ginger, garlic, and red pepper flakes. Slice the pork loin into very thin slices then cut the slices into bite size pieces. Add the sliced pork to the bowl and stir to coat. Cover the bowl and refrigerate for 1 hour.
Add the rice and water to a medium size saucepan and bring to a boil over medium-high heat. Cover the pan tightly with a lid and reduce the heat to low. Cook (DO NOT REMOVE THE LID) for 10 minutes. Turn off the heat (DONT REMOVE THE LID YET) and let rice sit for 15 more minutes.
Take the pork out of the fridge and set aside. Heat 2 TBSP of the oil in a wok or large nonstick skillet over high heat. Add the sliced pork to the pan (in batches) and stir-fry until pork is cooked through, 2 to 4 minutes per batch depending on how thick your pork is sliced. Transfer the cooked pork to a plate and set aside.
Add the remaining 1 TBSP of oil to pan. When the oil is hot add the leeks and stir-fry until the leeks have softened, 2 to 3 minutes. Return the pork to the pan and stir with the leeks to combine. Cook 1 more minute, take off the heat and serve with the steamed rice.
Solid base recipe. I'd cut back on the soy sauce, add a TBS or so of sugar and maybe some Chinese 5 spice. For a beginner cook feel free to skip the suggested above suggestions.
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