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If you’re ever visiting our house for dinner, you should give us plenty of advance notice if you’re not crazy about members of the allium family. We go through garlic and onions about as fast as a full service restaurant. So I was super excited when this week’s CSA share included some sort of member from the allium family.

When we picked it up, the folks at Fair Shares suggested it was either large onions or some sort of garlic. But when I started breaking them down for dinner tonight, they appeared to be baby leeks due to the thickness of their green leaves and the way the layers overlapped each other.

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As we frequently do with some of our unknown vegetables, we used them in a stir-fry inspired by Stir-Frying to the Sky’s Edge, which happens to be one of the best everyday cookbook in our kitchen. We adapted a recipe to go with a lean piece of pork loin that turned out to be simply fabulous!

Pork with Scallions
Adapted from Stir-Frying to the Sky’s Edge

Ingredients
1 lb lean pork loin, sliced thinly across the grain
2-3 cloves minced garlic
2 Tbsp rice wine
1 tsp dark soy sauce
1 tsp ground Szechuan peppercorns
1/2 tsp cornstarch
1/4 tsp granulated sugar
1 tsp sesame oil
1 Tbsp hoisin sauce
1 Tbsp rice vinegar
1 Tbsp light soy sauce
1 Tbsp peanut oil
1 bunch small leeks (or 1/2 sweet onion and a bunch of scallions). Separate the small leeks into the white and green parts. Slice the white parts diagonally. Slice the green parts lengthwise, making them very thin

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1. In a bowl, combine pork, garlic, 1 Tbsp of the rice wine, and other ingredients through sesame oil.
2. In another small bowl, combine hoisin, rice vinegar, light soy sauce, and the remaining rice wine.
3. Heat wok, then add 1/2 Tbsp of the peanut oil. Add the white part of the leeks, stir-fry for 1 minute.
4. Add the pork and marinade, spreading it along the bottom of the wok. Let it sit for about 1 minute, then stir-fry it for another minute (pork will be brown, but not cooked through yet)
5. Add the green parts of the leeks and stir to combine. Add the sauce, then stir-fry the mixture for another minute or until the pork is cooked through.

This recipe beat any Mongolian Beef that DH and I have ever had! Yay for spring alliums!

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Beth

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