Kimchi and Tenderloin Stir-Fry Recipe

Name: Kimchi and Tenderloin Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup soy sauce; 1/4 cup mirin; 1 teaspoon garlic chili sauce; 2 teaspoons peeled and diced ginger; 2 garlic cloves, chopped; 1 tablespoon honey or agave syrup; 1 pound pork tenderloin, silver skin removed, cut in 4 by 1/2-inch strips; 1/4 cup green onions, sliced on the bias 1/4-inch thick; 2 cups fresh spinach, washed, stems trimmed; 1 jar store-bought kimchi; 1/3 cup chopped cilantro leaves; 1 tablespoon canola oil; 1/2 teaspoon hot chili oil, optional; 4 cups prepared brown rice (2 cups raw)

Servings: persons

1/4 cup soy sauce
1/4 cup mirin
1 teaspoon garlic chili sauce
2 teaspoons peeled and diced ginger
2 garlic cloves, chopped
1 tablespoon honey or agave syrup
1 pound pork tenderloin, silver skin removed, cut in 4 by 1/2-inch strips
1/4 cup green onions, sliced on the bias 1/4-inch thick
2 cups fresh spinach, washed, stems trimmed
1 jar store-bought kimchi
1/3 cup chopped cilantro leaves
1 tablespoon canola oil
1/2 teaspoon hot chili oil, optional
4 cups prepared brown rice (2 cups raw)

1
Combine the soy, mirin, garlic chili sauce, ginger, garlic and honey or agave in a non reactive dish or resealable bag.
2
Add the pork and let sit at room temperature for 20 minutes or refrigerate up to 1 hour.
3
While the pork is marinating, chop the vegetables and set aside.
4
Strain the kimchi reserving the liquid.
5
Drain the liquid from pork and reserve.
6
Heat a wok or large heavy skillet over medium-high heat.
7
Add the canola oil and when smoking, add the pork and cook until just crisp, about 3 to 5 minutes, being careful not to overload the wok or pan, or the meat will steam.
8
Remove the pork to plate and keep warm.
9
Add the onions, spinach and kimchi and 1/2 of each reserved liquids (the pork marinade and kimchi liquid).
10
Add more if you like extra sauce.
11
Cook until pork is still tender and spinach is just wilted, about 3 to 4 minutes more.
12
Transfer the pork mixture to a serving dish.
13
Garnish with cilantro and a drizzle of hot chili oil, if using.
14
Serve with rice.

1091

kcal

Calories

Fat

170

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup soy sauce, 1/4 cup mirin, 1 teaspoon garlic chili sauce, 2 teaspoons peeled and diced ginger, and more.

Yes, Kimchi and Tenderloin Stir-Fry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kimchi and Tenderloin Stir-Fry

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