Stir-Fried Pork with Leeks

Contributed by Zach Brooks

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.

Suggested Pairing

Dark-berried Priorat from Spain.