Pork and leek stir-fry
Ingredients
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cutting board, knife, large mixing bowl, small bowl, wok or large nonstick skillet, spatula
Nutrition per serving
Step 1/ 6
- 225 g pork tenderloin
- 1 leeks
- 1 cloves garlic
- 1¾ g 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
- ½ tbsp soy sauce
- ½ 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
- 60 ml water
- 1 tbsp soy sauce
- ½ tbsp Sriracha
- ½ tsp cornstarch
- ½ tsp sugar
- ¼ 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
- 1½ 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
- ¼ 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
- ¼ tsp toasted sesame oil for serving
- 120 g 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!
Enjoy your meal!
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