Pork and leek stir-fry

Pork and leek stir-fry

Based on 18 ratings
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Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
20
min.
Resting

Ingredients

Servings:-4+
450 g pork tenderloin (boneless)
leeks
2 cloves garlic
3½ g ginger
3 tbsp soy sauce (reduced-sodium, divided)
2 tsp cornstarch (divided)
120 ml water
1 tbsp Sriracha
1 tsp sugar
½ tsp chicken flavor bouillon (powdered)
3½ tsp peanut oil (divided)
½ tsp toasted sesame oil for serving
240 g rice for serving
Metric
Imperial

Utensils

  • wok or large nonstick skillet
  • cutting board
  • knife
  • large mixing bowl
  • spatula
  • small bowl

Enjoy with

Riesling
A semi-dry Riesling is always a great wine to enjoy with Asian fare, especially those with a hint of heat. The wine’s crisp, zippy mouthfeel balances out both the spice of the dish and the richness of the pork.

Nutrition per serving

Cal
340
Protein
28g
Fat
8g
Carb
38g

Step 1/6

Freeze pork for approx. 20 min. Slice against the grain into thin strips (approx. 5 cm/2 in. long). Split leek lengthwise and chop green part into 1.25 cm/0.5 in. slices. Mince garlic and fresh ginger.
  • 450 pork tenderloin
  • 2 leeks
  • 2 cloves garlic
  •  ginger
  • cutting board
  • knife

Freeze pork for approx. 20 min. Slice against the grain into thin strips (approx. 5 cm/2 in. long). Split leek lengthwise and chop green part into 1.25 cm/0.5 in. slices. Mince garlic and fresh ginger.

Step 2/6

Combine some of the soy sauce and half of the cornstarch in a large mixing bowl. Add pork and toss to coat. Set aside to marinate for approx. 10 min.
  • 1 tbsp soy sauce
  • 1 tsp cornstarch
  • large mixing bowl

Combine some of the soy sauce and half of the cornstarch in a large mixing bowl. Add pork and toss to coat. Set aside to marinate for approx. 10 min.

Step 3/6

Whisk water, remaining soy sauce, Sriracha, remaining cornstarch, sugar, and chicken flavor bouillon in a small bowl. Set aside.
  • 120 ml water
  • 2 tbsp soy sauce
  • 1 tbsp Sriracha
  • 1 tsp cornstarch
  • 1 tsp sugar
  • ½ tsp chicken flavor bouillon
  • small bowl

Whisk water, remaining soy sauce, Sriracha, remaining cornstarch, sugar, and chicken flavor bouillon in a small bowl. Set aside.

Step 4/6

Heat some of the oil in a wok or large nonstick skillet over medium-high heat and swirl to coat. When oil is hot and shimmering, add pork. Stir-fry for approx. 1 – 3 min., or just until no longer pink. Remove from wok.
  • 3 tbsp peanut oil
  • wok or large nonstick skillet
  • spatula

Heat some of the oil in a wok or large nonstick skillet over medium-high heat and swirl to coat. When oil is hot and shimmering, add pork. Stir-fry for approx. 1 – 3 min., or just until no longer pink. Remove from wok.

Step 5/6

Heat remaining oil in same wok and swirl to coat. Add sliced leeks and stir-fry for approx. 3 min., or until almost tender. Add minced garlic and ginger and fry for approx. 30 sec., or until fragrant. Add pork back to wok.
  • ½ tbsp peanut oil

Heat remaining oil in same wok and swirl to coat. Add sliced leeks and stir-fry for approx. 3 min., or until almost tender. Add minced garlic and ginger and fry for approx. 30 sec., or until fragrant. Add pork back to wok.

Step 6/6

Stir in soy sauce mixture. Reduce heat to medium and cook for approx. 1 – 2 min., or until sauce thickens. Turn off the heat. Stir in toasted sesame oil and serve with hot rice. Enjoy!
  • ½ tsp toasted sesame oil for serving
  • 240 rice for serving

Stir in soy sauce mixture. Reduce heat to medium and cook for approx. 1 – 2 min., or until sauce thickens. Turn off the heat. Stir in toasted sesame oil and serve with hot rice. Enjoy!