Chef Recipes

Spicy Mongolian Pork

By Chef Willis Getchell
Scottsdale Culinary Institute

1 ½ pounds Pork tenderloin, thin strips
2 tsp. ginger, minced
4 Tbs Dark Soy Sauce, divided
1 Tbs Cornstarch
2 Tbs. Rice wine or Sherry
1 ½ tsp. balsamic Vinegar
2 tsp. Sesame oil
2 Leeks, white and pale green parts only
1 bunch Green Onions, sliced thin on a bias
4 Tbs Hoi sin sauce
½ tsp. Sugar
1-2 Tbs Chile garlic sauce
6 Tbs. Peanut or vegetable oil
4 cloves garlic, minced
1 Tbs. Cornstarch
4 Tbs. Water

1. Combine Pork with 2 Tbs Soy sauce, rice wine, Sesame oil, 1 Tbs Cornstarch and vinegar.
2. Mix Hoi Sin, sugar, Chile sauce and remaining dark soy sauce. Set aside
3. Heat 4 Tbs Oil, when hot add garlic and ginger. Stir fry until aromatic, add pork cook until barely done. Remove from pan and drain. Set aside
4. Add remaining oil if needed. Add leeks; stir fry 1-2 minutes until leeks are tender. Add Sauce mixture cook 1 minute.
5. Add Pork and Green onions. Mix cornstarch and water into a smooth paste; while Pork mixture is very hot, add cornstarch slurry-cook over high heat about 1 minute.
Serve over Crispy Noodle Cake or rice.