Pork and leek stir-fry

Pork and leek stir-fry

Based on 25 ratings
Goodnes

Goodnes

Community member

Difficulty

Easy 👌

Preparation

20 min

Baking

0 min

Resting

20 min

Ingredients

2Servings
225 g
pork tenderloin (boneless)
1
leeks
1 cloves
garlic
g
ginger
tbsp
soy sauce (reduced-sodium, divided)
1 tsp
cornstarch (divided)
60 ml
water
½ tbsp
Sriracha
½ tsp
sugar
¼ tsp
chicken flavor bouillon (powdered)
tsp
peanut oil (divided)
¼ tsp
toasted sesame oil for serving
120 g
rice for serving
MetricImperial

Utensils

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

How-To Videos

how-to-peel-ginger

How to peel ginger

how-to-cook-aromatic-rice

How to cook aromatic rice

Nutrition per serving

Cal340
Fat8 g
Protein28 g
Carb38 g
  • 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.
    • 225 g pork tenderloin
    • 1 leeks
    • 1 cloves garlic
    • 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

    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.
    • 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

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

    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.
    • 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.
    • 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

    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!
    • 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!

    Pork and leek stir-fry

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