Cong Bao Rou Si (Stir-Fried Pork with Leeks)

Cong Bao Rou Si (Stir-Fried Pork with Leeks)

Cong Bao Rou Si (Stir-Fried Pork with Leeks)

This recipe employs a "reverse" stir-fry technique, in which the vegetables are cooked before the meat. It tends to be forgiving for a novice stir-fryer, since vegetables release water as they cook and won't stick the way that meat will if the wok isn't quite hot enough.Kat Craddock

I'm grateful to Pan Suefen for sharing this recipe, which calls for a "reverse" stir-fry technique, in which the vegetables are cooked before the meat. It tends to be forgiving for a novice stir-fryer, since vegetables release water as they cook and won't stick the way that meat will if the wok isn't quite hot enough. This stir-fry also illustrates the importance of the knife in stir-fry cooking. I slice the leeks the way Suefen showed me, on the diagonal, to increase the surface area exposed to the wok; that way, they wilt and release their fragrance faster. And I slice the pork thinly so that it will brown quickly before it loses its moisture. (See Blade-Ready, for tips on slicing meat for stir-frying.)