Pork and leek stir-fry

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!