A great classic of Taiwanese street food: pork, caramelized leek, onion and bean sprouts sauteed on a hot griddle, spiked with a mild and fragrant curry.
Ingredients
- 2 pieces leek (white and light green parts)
- 200 g pork shoulder (or belly), cut into thin strips
- 1 piece yellow onion
- 150 g fresh bean sprouts
- 3 cloves garlic cloves
- 2 tsp mild curry powder (Madras or Japanese style)
- 1 tbsp soy sauce (shoyu)
- 1 tsp granulated sugar
- 2 tbsp neutral vegetable oil (grapeseed or sunflower)
- 1 tsp toasted sesame seeds
- 4 sprigs fresh cilantro sprigs
Method
- Cut the leek into 5 cm lengths, then slice lengthwise into strips. Wash thoroughly and drain.
- Slice the onion into thin half moons. Crush and roughly chop the garlic.
- In a small bowl, mix the curry powder, soy sauce and sugar with 2 tablespoons of water to obtain a thin paste. Set aside.
- Place a large nonstick skillet or cast iron griddle over high heat. Add 1 tablespoon of oil. When it smokes, sear the pork strips for 2 minutes on each side until deeply browned. Transfer to a plate.
- In the same skillet, add 1 tablespoon of oil. Saute the garlic for 30 seconds, then add the onion and leek. Cook for 3-4 minutes, stirring, until the leek is blackened in spots and the onion is translucent.
- Add the bean sprouts and reserved pork. Pour in the curry paste and mix well. Cook for another 2 minutes over high heat, stirring constantly.
- Adjust the seasoning with a little salt if necessary. Serve immediately on a warm plate, sprinkled with sesame seeds and cilantro.
Nutrition
Per serving
- Energy
- 458.7 kcal
- Protein
- 25.11 g
- Carbohydrate
- 19.6 g
- Fat
- 31.92 g
- Fibre
- 7.41 g
- Calcium
- 159.02 mg
- Iron
- 4.42 mg
- Magnesium
- 70.92 mg