Chinese Leek Shredded Pork (韭黄肉丝)

韭黄肉丝

Chinese Leek Shredded Pork (韭黄肉丝) — CantoneseGuangdong (广东) home cooking.

Ingredients

• pork tenderloin, julienned
• Chinese leek shoots (jiǔ huáng), cut into 4 cm pieces
• light soy sauce
• Shaoxing wine
• cornstarch
• egg white
• neutral oil
• sesame oil

Instructions

1. Cut pork into 5 cm × 3 mm strips. Toss with Shaoxing wine, egg white, and cornstarch. Let sit 15 minutes. (Pork is coated in a silky, glossy slurry)
2. Trim the root ends and any wilted outer leaves from the Chinese leeks. Cut into 4 cm lengths. (Stems are pale yellow-white, crisp, and fresh-smelling)
3. Heat oil in a wok over high heat. Add pork and sear 20 seconds. Stir-fry until just cooked through. (Pork turns opaque white, exterior silky)
4. Add Chinese leeks and light soy sauce. Toss vigorously for 30 seconds — the leeks should just wilt, not collapse. (Leeks brighten and begin to soften at edges)
5. Drizzle sesame oil, toss once, and serve immediately. (Glossy, fragrant, leeks still vividly yellow)