2 leeks, peeled, cleaned and sliced
1 onion, peeled, halved and thinly sliced
about 2 cups sliced mushrooms
1/2 pound lean pork, cut into 1/2 inch cubes
oil for stir frying
Marinade for the pork: 3 tbsp soy or tamari sauce, 3 tbsp rice wine vinegar or cider vinegar, 1/2 tsp sesame oil, 1/4 tsp crushed red pepper, 1 tbsp finely chopped ginger, 3 finely chopped cloves of garlic, 1 tbsp of cornstarch. Mix this all together well, then add the pork cubes, making sure all the pork is covered with the marinade. Set aside for at least 10 minutes.
An additional 3 cloves of chopped garlic and 3 tbsp chopped ginger, set aside
Heat a wok or large deep skillet then add about 3 tbsp oil and swirl it around the pan. Add the mushrooms and onion, stir fry it until the mushrooms begin to brown a bit. Remove to a large bowl, then add the leeks. Stir fry the leeks until they too start to brown, then remove them to the bowl with the mushrooms.
Add an additional 3 tbsp of oil to the walk, swirl it around and then add the pork. Stir fry the pork until it is all white and starting to look done. It won't take very long, add the remaining garlic and ginger, along with 1 tsp of sesame oil, and fry until fragrant. Return the vegetables to the pan, mix all together and then allow it to sit a minute or two before eating.