Stir Fried Pork With Kimchi And Shiitake

Stir-Fried Pork with Kimchi and Shiitake is a delicious and flavorful dish that combines the savory taste of pork with the tangy and spicy flavors of kimchi. The addition of shiitake mushrooms adds a rich and earthy element to the dish, while scallions and garlic enhance its aromatic profile. To balance the flavors, mirin and soy sauce are added to the skillet, enhancing the savory and slightly sweet notes of the dish. Finally, a drizzle of Asian sesame oil imparts a nutty aroma and adds a final touch of richness. This stir-fry is quick and easy to prepare, making it a great option for a weeknight meal. Garnished with toasted sesame seeds, this Stir-Fried Pork with Kimchi and Shiitake is ready to be enjoyed. Serve it with steamed rice or noodles for a complete and satisfying meal that showcases the delicious combination of flavors in every bite.

SERVES: 4

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 and caps cut into 1/4-inch slices
• 6 scallions, cut into 11/2-inch lengths
• 3 large cloves garlic, minced
• 16 oz. napa cabbage kimchi, drained and very coarsely chopped (about 23/4 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

INSTRUCTIONS:

1. In a medium bowl, toss the pork, 1/2 Tbs. of the soy sauce, and 1/8 tsp. pepper.
2. 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.
3. 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.
4. 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.

NUTRITIONAL INFORMATION:

PER SERVING

• 340 CALORIES | 23G PROTEIN | 17G CARB | 18G TOTALFAT | 3.5G SAT FAT |
  8G MONOFAT | 3.5G POLY FAT | 55MG CHOL | 1,700MG SODIUM | 3G FIBER

NOTE:

• 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. Steamed short-grain rice makes a good accompaniment to this dish.