Paul M. Cook wrote:
> Slice boneless pork but into 1/2 inch slices
>
> Marinate in sesame oil, soy sauce, crushed garlic, crushed ginger and
> water for 30 minutes to an hour. All measurements to taste.
>
> Brown in pan in hot oil then drain off oil, add 2 cups thinly sliced
> leaks, more garlic and ginger, sesame oil, Chinese cooking wine and
> two teaspoons sugar. Braise for 20-30 minutes turning once or twice.
>
> Serve with steamed rice.
>
> It makes a very tender and tasty dish. The sugar makes for a thicker
> sauce. It really does not come through in the flavor profile. I
> often omit it and it still comes out great.

Could you be more specific about the amount of liquids? I don't usually
braise but I might give this one a try - or how deep should it be, e.g.,
should it cover the 1/2-inch slices completely?

Thanks.

-S-