spacer

Pork and leeks sauté

Author: Les Cultures de chez nous
Share
Sauté de porc et poireaux
Preparation 30
Baking 10
Portions 4
Freezing No
Ingredients
Preparation

Ingredients

  • Sauce :
  • 250 ml (1 cup) of beef broth
  • 60 ml (1/4 cup) of teriyaki sauce
  • 60 ml (1/4 cup) of oysters sauce
  • 30 ml (2 tablespoons) of soy sauce
  • 30 ml (2 tablespoons) of honey
  • 15 ml (1 tablespoon) of cornstarch
  • Sauté :
  • 250 ml (1 cup) of trimmed snow peas
  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 1 red pepper sliced into strips
  • 650 gr (about 1½ pound) of finely sliced pork fillet
  • 30 ml (2 tablespoons) of sesame oil
  • 10 ml (2 teaspoons) of chopped garlic
  • 15 ml (1 tablespoon) of chopped ginger
  • 60 ml (1/4 cup) of roasted cashew
  • Sesame seeds up to taste
LeeksFind our bag in yourlocal grocery store

This week's specials

Preparation

  • In a bowl, mix all ingredients for the sauce. Set aside. In a casserole filled with salted boiling water, blanch snow peas 3 minutes. Drain.
  • Trim pork fillets by removing white membranes then slice into thin slices. In a wok or a large pan, heat oil at medium heat. Cook vegetables 2 minutes. Set in a plate. In a wok, roast pork for 3 to 4 minutes.
  • Add garlic and ginger. Cook 1 minute. Set back vegetables in the wok then pour the sauce. Bring to a boil while stirring. Add cashew and sprinkle sesame seeds. Serve over basmati rice or pastas.

Chef's notes