Chinese Leek Shredded Pork (韭黄肉丝)

Instructions

1. 1Cut pork into 5 cm × 3 mm strips. Toss with Shaoxing wine, egg white, and cornstarch. Let sit 15 minutes.

   🔍 Look for 15 分钟 · 15 minutes

   Visual: 肉丝裹上丝滑晶莹的浆液Pork is coated in a silky, glossy slurry

   You know it's right when: Surface is tacky, not wet

2. 2Trim the root ends and any wilted outer leaves from the Chinese leeks. Cut into 4 cm lengths.

   🔍 Look for

   Visual: 韭黄茎部淡黄白色，脆嫩清香Stems are pale yellow-white, crisp, and fresh-smelling

   You know it's right when: No yellowing or slime at the cut ends

3. 3Heat oil in a wok over high heat. Add pork and sear 20 seconds. Stir-fry until just cooked through.

   🔍 Look for High heat 45-60 秒 · 45-60 seconds

   Visual: 肉丝变白，表面丝滑Pork turns opaque white, exterior silky

   You know it's right when: No pink remaining; surface is glossy from the starch

4. 4Add Chinese leeks and light soy sauce. Toss vigorously for 30 seconds — the leeks should just wilt, not collapse.

   🔍 Look for High heat 30 秒 · 30 seconds

   Visual: 韭黄颜色变鲜亮，边缘开始变软Leeks brighten and begin to soften at edges

   You know it's right when: Leeks are wilted but still hold their shape

5. 5Drizzle sesame oil, toss once, and serve immediately.

   🔍 Look for

   Visual: 油亮喷香，韭黄依然鲜黄Glossy, fragrant, leeks still vividly yellow

   You know it's right when: Aromatic sesame and leek scent fills the kitchen