Stir-Fried Pork with Leeks

  • Total Time:
  • Servings: 4

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  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons soy sauce
  • 1 to 2 teaspoons Chinese chile-garlic sauce
  • 1 teaspoon cornstarch
  • 1 pound pork shoulder, trimmed and thinly sliced
  • 1 1/2 teaspoons toasted sesame oil
  • 1 tablespoon canola oil
  • 1 tablespoon minced fresh ginger
  • 2 large garlic cloves, minced
  • 2 large leeks, white and pale green parts only, halved lengthwise and cut crosswise into 1-inch pieces
  • Steamed white rice, for serving

How to make this recipe

  1. In a small bowl, whisk the chicken broth with the soy sauce, chile-garlic sauce and cornstarch. In another bowl, toss the pork with the sesame oil.

  2. In a large skillet, heat the canola oil until nearly smoking. Add the pork and stir-fry over high heat until lightly charred in spots, about 5 minutes. Add the ginger and garlic and cook until fragrant, about 30 seconds. Add the leeks and stir-fry until tender and lightly browned in spots, 5 to 6 minutes. Stir the sauce, add it to the pan and cook, scraping up any bits stuck to the bottom, until thickened, about 1 minute longer. Serve right away with rice.

Suggested Pairing

Dark-berried Priorat from Spain.

Contributed By Photo © Alpha Smoot Published May 2011

504847 recipes/stir-fried-pork-with-leeks 2013-12-06T23:52:00+00:00 Zach Brooks spring|stir-frying|4|fast|healthy|web-exclusive|weeknight-dinner may-2011 recipes,stir-fried-pork-with-leeks 504847

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