Ingredients Jump to Instructions ↓

  1. 3 tablespoon(s) vegetable oil

  2. 1 pound(s) pork loin, cut into 1 1/2-by-1/4-inch strips

  3. Salt and freshly ground pepper

  4. 3 clove(s) garlic, minced

  5. large pinch of crushed red pepper

  6. 1 large leek - halved and cut into 1-inch pieces

  7. 1 cup(s) chicken stock or low-sodium broth

  8. 1/2 pound(s) firm tofu, cut into 1-inch cubes

  9. 1/4 cup(s) hoisin sauce

  10. 2 teaspoon(s) sherry vinegar

  11. 1/2 teaspoon(s) Asian sesame oil

Instructions Jump to Ingredients ↑

  1. In a large skillet, heat 1 tablespoon of the vegetable oil. Add the pork, season with salt and pepper and stir-fry over high heat until cooked, 2 minutes. Transfer to a plate. Add the remaining vegetable oil to the skillet. Add the garlic and crushed pepper and stir-fry for 1 minute. Add the leek and 1/4 cup of the stock, cover and cook until the leek is softened, 2 minutes. Add the remaining 3/4 cup of stock and bring to a simmer. Add the tofu, then stir in the pork, hoisin, vinegar and sesame oil. Transfer to bowls and serve.


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