4 leeks, thinly sliced (white and pale green parts only)
peanut oil, 3 to 4 TBSP total
salt & freshly ground black pepper
DIRECTIONS
In a large bowl mix together a marinade with the soy sauce, vinegar, ginger, garlic, and red pepper flakes then set aside.
Cut the pork into thin bite-size slices then add the pork to the bowl with the marinade and stir to coat the pork evenly in the marinade.
Cover the bowl and refrigerate while you make the rice.
MAKE THE RICE: Add the rice, water, and 1/4 tsp salt 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 20 more minutes.
Take the pork out of the fridge and set aside.
Heat 2 TBSP of the oil in a wok over high heat.
Add half the sliced pork to the wok and stir-fry until pork is cooked through, 2 to 4 minutes, depending on how thick your pork is sliced.
Transfer the cooked pork to a plate and cook the remaining pork the same way, adding a little more oil if necessary, then transfer all the cooked pork to the plate.
Add the leeks to the now empty wok and stir-fry, with a little more oil if needed, until the leeks have softened, about 2 minutes.
Return the pork to the pan and stir with the leeks to combine then cook about 1 more minute.
Take the wok off the heat and season the pork with salt & pepper, if needed, then 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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