PORK TENDERLOIN & KIMCHI STIR FRY
1 tbsp canola oil
1 tsp sesame oil
¼ cup Green onions, sliced diagonally
2 cups Fresh Spinach, washed and stems trimmed
1/3 cup finely minced fresh cilantro
¾ – 1 – 450g jar Prepared Kimchi (drain and reserve liquid)
¼ cup Soy sauce
¼ cup Mirin
1 tsp Chili garlic paste
1 tbsp fresh Ginger, finely minced
2 cloves Garlic, finely minced
1 tbsp honey
1 tbsp Rice wine vinegar
1 Pork Tenderloin, sliced into ½ inch pieces
Combine marinade ingredients in a glass dish or plastic resealable bag. Add the pork and chill for 1 hour.
Drain pork reserving liquid. Pour liquid into a small pot and bring to a boil. Remove from heat and set aside.
Heat a wok or large pan over medium-high heat. Add the canola and sesame oil and heat until smoking. Add the pork and sauté in batches (so the pan isn’t crowded) about 3-5 minutes until just crisp. Remove pork to a plate and keep warm. Add the onions, spinach and kimchi and ½ each of the reserved pork and kimchi liquids adding more according to taste. Return pork to the pan and cook about 3-4 minutes more until spinach is wilted. Transfer to a serving dish and garnish with chopped cilantro.
Serve with Rice.