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Pork & Leek Stir-Fry with Rice




-560g Pork Tenderloin (~520g Trimmed)

-1 tbsp Corn Flour/Starch

-1/2 tsp Bi-Carb/Baking Soda

-1 tsp White Sugar

-1 pinch Chinese 5-Spice Powder

-2 tbsp Light Soy Sauce

-1 tbsp Shaoxing Cooking Wine


-2x Small Leeks (1x Large Leek)


-1x Dried Chili (optional)

-4x Garlic Cloves


-1 tbsp Corn Flour/Starch

-2 tsp White Sugar

-1 tsp Chicken Stock Powder

-1/2 tsp White Pepper

-2 tbsp Light Soy Sauce

-2 tbsp Shaoxing Cooking Wine

-1 tbsp Oyster Sauce

-1 tsp Dark Soy Sauce


-1 tsp Sesame Oil

-Salt to Taste


-2 cups Jasmine Rice

-1 pinch Salt

-2 1/4 cups Water



Step 1: Prepare the pork

  • Trim excess fat, connective tissue, silver skin etc.

  • Slice into think strips again the grain

  • Add to a bowl and add marinade ingredients

  • Massage roughly until the pork absorbs most of the liquid (about 1 minute)

  • Put in the fridge until ready for use

Step 2: Prepare the leek

  • Separate white & green parts of the leek

  • Slice the white parts thinly on a sharp diagonal

  • Slice the green parts at the same angle, but thicker than the whites

  • Add the white and green parts to separate bowls, and set aside

Step 3: Prepare aromatics

  • If using, soak 1 dried chili in a 1/2 cup of boiling water for 2-3 minutes

  • Smash garlic and chop finely

  • Remove the chili from the water and finely chop (save the soaking water)

  • Add the chopped garlic and chili to a bowl, and set aside

Step 4: Prepare the sauce

  • Add all sauce ingredients to a bowl

  • Mix together and set aside

Step 5: Cooking the stir fry

  • Have all ingredients prepared and close by

  • Heat a wok on maximum heat until it begins smoking, and add a 1/2 tbsp of high-heat cooking oil (such as vegetable, canola, sunflower etc.)

  • Add the white parts of the leek, stir fry for 30-60 seconds, and remove from the wok (see video for more detail)

  • Heat the wok on maximum heat again until it begins smoking, and add another 1 tbsp of oil

  • Add the marinated pork and stir fry until fully cooked (see video for more detail)

  • Add the aromatics and stir fry until fragrant (about 60 seconds or so)

  • Add the white and green parts of the leek and mix through

  • Add the sauce and chili soaking water. Cook until sauce thickens to you liking (1-2 minutes)

  • Turn the heat off and add 1 tsp of sesame oil. Taste for seasoning and add salt is needed

Step 6: Cooking the rice

  • Rinse rice 3-4 times and strain

  • Add washed rice to a pot with 2 1/4 cups of water and 1 pinch of salt

  • Bring to a boil on high heat and cover with the lid

  • Turn the heat to low and cook for 12 minutes

  • Turn the heat off and let the rice sit for 10 minutes with the lid on

  • Remove the lid and fluff the rice to allow excess steam to escape

Step 7: Add to containers

  • Evenly distribute rice and stir fry between 4 containers

  • Let everything cool down for 10-20 minutes with the lid off

  • Add lids and store in the fridge for up to 1 week

  • Microwave to heat and serve





Servings: 4

Nutrition per serving:

  • Calories - 631

  • Protein - 42g

  • Carbohydrate - 85g

  • Fat - 11g



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