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Recipe

Stir-Fried Pork with Kimchi and Shiitake

Scott Phillips

Servings: four.

There are many types of kimchi (Korean preserved vegetables), but spicy napa cabbage kimchi is the most popular and the best version for this recipe. It can be  found at Asian markets and in the produce section of some large supermarkets.

Ingredients

  • 1 pork tenderloin (12 to 16 oz.), trimmed of silverskin and cut crosswise 1/4 inch thick
  • 1 Tbs. soy sauce
  • Freshly ground black pepper
  • 3 Tbs. peanut or canola oil
  • 8 oz. fresh shiitake mushrooms, stems trimmed, caps cut into 1/4-inch slices
  • 6 scallions, cut into 1-1/2-inch lengths
  • 3 large cloves garlic, minced
  • 16 oz. napa cabbage kimchi, drained and very coarsely chopped (about 2-3/4 cups)
  • 3 Tbs. mirin (or 2 Tbs. sake or white wine plus 4 tsp. granulated sugar)
  • 1 Tbs. Asian sesame oil
  • Kosher salt
  • 1/2 Tbs. toasted sesame seeds

Nutritional Information

      Calories (kcal) : 340
      Fat Calories (kcal): 160
      Fat (g): 18
      Saturated Fat (g): 3.5
      Polyunsaturated Fat (g): 5
      Monounsaturated Fat (g): 8
      Cholesterol (mg): 55
      Sodium (mg): 1700
      Carbohydrates (g): 17
      Fiber (g): 3
      Protein (g): 23

Preparation

  • In a medium bowl, toss the pork, 1/2 Tbs. of the soy sauce, and 1/8 tsp. pepper.
  • Heat 1 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat until you see the first wisp of smoke. Swirl to coat the pan, then add half of the pork and stir-fry until brown in spots and no longer pink, about 2 minutes. Transfer to a bowl. Add another 1 Tbs. of the oil to the skillet and repeat with the remaining pork.
  • Add the remaining 1 Tbs. of the oil to the pan and swirl to coat. Add the mushrooms and scallions and cook, stirring, until the mushrooms are shrunken in size and the scallions are wilted, 2 to 3 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
  • Add the kimchi, mirin, and the remaining 1/2 Tbs. soy sauce and cook, stirring frequently, until the liquid released by the kimchi is reduced to about 1/3 cup, about 3 minutes. (The amount of liquid released by the kimchi is somewhat unpredictable— if there is an excessive amount, cook until it reduces or spoon some of it off.) Add the pork and any accumulated juices and cook until heated through, 1 to 2 minutes more. Drizzle with the sesame oil and stir well. Season to taste with salt and pepper, sprinkle with the sesame seeds, and serve.

Steamed Sushi Rice, a short-grain variety, makes a good accompaniment to this dish.

Reviews

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Reviews

  • eselque | 05/20/2013

    Excellent just as written. I'll make it again; the only change I might make is to use more mushrooms, just because that can't be bad.

  • Sabourin | 01/06/2010

    I used fresh Nappa cabbage instead of kimchi. We loved it and it was a fast/easy prep.

  • Schematican | 12/21/2009

    Not bad, but will substitute chicken for pork and use HOT kimchi if I make it again. Lacked flavor and seemed flat, for lack of a better word.

  • Macaroni | 10/15/2009

    This was delicious and very easy to make. Husband isn't too crazy about kimchi but he thought this dish was tasty and has requested it for future meals.

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