|450 g||pork tenderloin (boneless)|
|3 tbsp||soy sauce (reduced-sodium, divided)|
|2 tsp||cornstarch (divided)|
|½ tsp||chicken flavor bouillon (powdered)|
|3½ tsp||peanut oil (divided)|
|½ tsp||toasted sesame oil for serving|
|240 g||rice for serving|
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.
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.
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.
Whisk water, remaining soy sauce, Sriracha, remaining cornstarch, sugar, and chicken flavor bouillon in a small bowl. Set aside.
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.
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.