Name: Pork & Leek Stir-Fry
Prep time: 12 s
Cook time: 9 s
Total time: 41 s
Yield: 4
Ingredients: 1 pound boneless pork tenderlointrimmed; 3 tablespoons reduced-sodium soy saucedivided; 2 teaspoons cornstarchdivided; ½ cup water; 1 tablespoon sriracha sauce; 1 teaspoon granulated sugar; ¼ to ½ teaspoon Maggi® Granulated Chicken Flavor Bouillon; 3 ½ teaspoons peanut or canola oildivided; 2 leeks (green part only)split lengthwise and sliced into ½-inch lengths (2 ½ to 3 cups total); 2 to 3 cloves garlicthinly sliced; 1 to 2 teaspoons grated fresh ginger; ½ teaspoon toasted sesame oil (optional); 2 cups hot cooked rice for serving

Make It

Step 1

Combine 1 tablespoon soy sauce and 1 teaspoon cornstarch in medium bowl; add pork and toss to coat. Set aside to marinate for 10 minutes.

Step 2

Whisk water, remaining 2 tablespoons soy sauce, sriracha, remaining 1 teaspoon cornstarch, sugar and bouillon in small bowl. Set aside.

Step 3

Heat 2 teaspoons peanut oil in wok or large, nonstick skillet over medium-high heat; swirl to coat. When oil is hot and shimmering (not smoking), add pork. Stir-fry for 1 ½ to 3 minutes or just until no longer pink. Remove from wok.

Step 4

Heat remaining 1 ½ teaspoons peanut oil in same wok; swirl to coat. Add leeks; stir-fry for about 3 minutes or until almost tender. Add garlic and ginger; stir-fry for about 30 seconds or until fragrant. Add pork back to wok.

Step 5

Stir in soy sauce mixture. Reduce heat to medium; cook for 1 to 2 minutes or until sauce thickens. Turn off the heat; stir in sesame oil. Serve with rice.