![Stir-Fried Pork with Leeks](https://cdn.statically.io/img/www.foodandwine.com/thmb/A4-2tP5S0nq0gmNVic_aBp8pbjw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201105-xl-stir-fried-pork-with-leeks-71d07002543f4aa49c9196fbbd660fe1.jpg)
Ingredients
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1/2 cup low-sodium chicken broth
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2 tablespoons soy sauce
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1 to 2 teaspoons Chinese chile-garlic sauce
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1 teaspoon cornstarch
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1 pound pork shoulder, trimmed and thinly sliced
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1 1/2 teaspoons toasted sesame oil
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1 tablespoon canola oil
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1 tablespoon minced fresh ginger
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2 large garlic cloves, minced
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2 large leeks, white and pale green parts only, halved lengthwise and cut crosswise into 1-inch pieces
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Steamed white rice, for serving
Directions
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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.
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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.