- 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
- 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.
- 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.
Dark-berried Priorat from Spain.