Pork and leek stir-fry

Pork and leek stir-fry

Based on 20 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

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

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!