Stir-Fried Pork with Kimchi and Shiitake

Stir-Fried Pork with Kimchi and Shiitake
Photo by Scott Phillips


  • 6 scallions, cut into 1-½-inch lengths
  • 16 oz. napa cabbage kimchi, drained and very coarsely chopped (about 2-¾ cups)
  • 1 Tbs. Asian sesame oil
  • 1 pork tenderloin (12 to 16 oz.), trimmed of silverskin and cut crosswise ¼ inch thick
  • 1 Tbs. soy sauce
  • Kosher salt
  • 8 oz. fresh shiitake mushrooms, stems trimmed, caps cut into ¼-inch slices
  • + 5 more ingredients
    • Freshly ground black pepper
    • 3 Tbs. peanut or canola oil
    • 3 Tbs. mirin (or 2 Tbs. sake or white wine plus 4 tsp. granulated sugar)
    • 3 large cloves garlic, minced
    • ½ Tbs. toasted sesame seeds

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...

View full recipe at Fine Cooking


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