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  • May

Beijing Style Leek And Pork Stir Fry

In the past, When winter was cold and snowy in the north and northwest of China ,nothing would grow in that time of the year, I remember my mom told me ( she went to Beijing in the 80s when China was still very closed and there is no imported food available anywhere) the only vegetable in the menu were tomato , leek and Chinese cabbage, they were all saved and preserved during the summer time.

In such cold place, this warming scallion/ leek stir fry was a blessing, leek has a natural warming and nourishing property in Chinese medicine point of view, and it is also full of vitamin C, so leek is widely used on stir fry, soup and even eating raw.

Try this stir fry you would fall in love with their mild pungency and sweetness, simple but extremely delicious, you can use either lamb, beef or pork in this recipes.

We like eating them with rice, or serve with thin Chinese pancake, roti is a fantastic match especially when you like a richer texture to go with!


Pork 350g

Sugar 1/2 tsp

Light soy sauce 2 tsp

Dark soy sauce 1 tsp

Pepper 1/4 tsp

Oyster sauce 2 tsp

Shaoxing cooking rice wine 2 tsp

Ginger slices 1 tsp

Garlic minced 1 tbsp

Leek 1 stem sliced

Starch solution

Potato starch 1 tsp

Water 30 ml

1) Thinly Slice the meat into thin strips, marinate them with sugar, miso, pepper, ginger, soy, wine and oyster sauce, leave it marinate for 15 mins to 1/2 hour, it would make the dish much more flavourful.

2) In a wok, use medium heat, add 2 tbsp of oil, add the garlic and fry for 30 sec, add the meat, loosening them while cooking, and stir fry until they are 80 % cooked.

3) Add in the leek and continue to fry another 1 or 2 mins, until the meat are fully cooked, add the mixture of potato starch solution, mix well, turn off the heat and serve with pancake or rice!

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