Updated: Apr 25
The star ingredient today is LEEK. Leeks are now abundant in Japan. They're thick and very sweet when cooked. The leek in this recipe are so tender and the juices will come out with just one bite. I believe this recipe will be one of the most enjoyable way to taste the natural sweetness of leek! It will take less than 15 minutes. Perfect for a busy weekday night and also for meal prep.
<Yield> 4 servings
<Prep time> 5 minutes
<Cook time> 8 minutes
200g sliced pork
2 long leeks
2 bok choy
1 tablespoon rice wine
½ tablespoon vegetable oil
2 tablespoons Soy sauce
1⅓ tablespoons rice vinegar
2 teaspoons Toasted sesame oil
½ teaspoon tobanjan paste (hot chili sauce)
½ teaspoon garlic, finely chopped
½ teaspoon toasted sesame seed
1. Cut the leeks into approximately 4 cm pieces. Remove the leaves from the bok choy and separate the green parts from the white parts.
2. Sprinkle some salt and pepper over the sliced pork. Combine the rice wine with the vegetable oil then rub it all over the pork.
3. Mix all the dressing ingredients listed above.
4. In a skillet add in the pork, leeks, white parts of the bok choi and drizzle on the dressing from step 3. Cover with a lid. After it comes to a boil, steam it for 5 minutes over low heat. Open the lid and add in the green parts of the bok choy. Cover again with a lid and steam it for another 3 minutes.
5. Transfer to a plate and drizzle with the dressing from the pan. Now you're ready to enjoy it!
You can use broccoli, spinach and Chinese cabbage as a substitution for bok choy.
Store in an air-tight container in the fridge for up to 3 days.
- First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^
-Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase!
-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!