Sesame Stir-Fried Pork and Shiitakes
The other white meat deserves some Kimchi loving! I saw this and thought it would be great. I am told that you can use cubed extra firm tofu instead of the pork and it is as good, but I haven’t tried that. The only thing that was “hinky” about this reciepe was the whole Kimchi juice. All the Kimchi that I buy is wet but its not olives where there is huge amount of liquid. Soooo … I substituted Key Lime Juice. Tasted great!
1 lbs. pork tenderloin, trimmed of silver skin
2 1/2 cups napa cabbage kimchi, roughly chopped, plus 2 Tbs kimchi juice, divided
2 1/2 Tbs soy sauce, divided
Kosher salt and ground black pepper
3 Tbs grapeseed or other neutral oil, divided
8 oz. fresh shiitake mushrooms, stems discarded, caps sliced ¼ inch thick
3 large garlic cloves, thinly sliced
3 Tbs mirin
1Tbs toasted sesame oil
2 Tbs sesame seeds, toasted
1 bunch scallions, thinly sliced
- Cut the tenderloin in half lengthwise, then slice each half crosswise about ¼ inch thick. In a medium bowl, stir together the pork, 1 Tbs. of the kimchi juice, 1 Tbs. of the soy sauce and ½ tsp. pepper.
- In a 12-inch skillet over high or wok , heat 1Tbs. of the grapeseed oil until beginning to smoke. Swirl to coat the pan, then add the pork and cook, stirring, until no longer pink, ~ 4 minutes. Set aside.
- Reduce heat on pan to medium-high, heat 1 Tbs. of the remaining oil until beginning to smoke. Add the mushrooms and ½ tsp. of salt. Cook, stirring occasionally, until the liquid released by the mushrooms has mostly evaporated,~5 minutes.
- Stir in the remaining 1 Tbs. oil and the garlic and cook until fragrant, about a minute. Return the pork to the pan with any accumulated juices and cook until the juices evaporate, 30 to 60 seconds.
- Add the kimchi, mirin, the remaining kimchi juice and the remaining 1½ Tbs. soy sauce. Reduce to medium and cook, stirring and scraping up any browned bits, until the kimchi is heated through, ~ 3 minutes.
- Stir in the sesame oil, half of the sesame seeds and half of the scallions. Transfer to platter and sprinkle with the remaining scallions and sesame seeds.
Serve with rice and have Sriracha available.