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From Korea via Japan, a one-strike solution to a better stir-fry
Milk Street Bowtie Sesame Stir-Fried Pork with Shiitakes

Sesame Stir-Fried Pork with Shiitakes

30 minutes

Free

Pork tenderloin and kimchi headline this stir-fry, but fresh shiitake mushrooms and a full bunch of scallions add to its umami-rich appeal. For a meatless alternative, substitute a 14-ounce container of extra-firm tofu, drained and cut in 1-inch cubes, for the pork.

1 -pound pork tenderloin, trimmed of silver skin
2 1/2 cups well-drained napa cabbage kimchi, roughly chopped, plus 2 tablespoons kimchi juice, divided
2 1/2 tablespoons soy sauce, divided
Kosher salt and ground black pepper
3 tablespoons grapeseed or other neutral oil, divided
8 ounces fresh shiitake mushrooms, stems discarded, caps sliced ¼ inch thick
3 large garlic cloves, thinly sliced
3 tablespoons mirin
1 tablespoon toasted sesame oil
2 tablespoons sesame seeds, toasted
1 bunch scallions, thinly sliced
Ingredients
  • 1

    -pound pork tenderloin, trimmed of silver skin

  • cups well-drained napa cabbage kimchi, roughly chopped, plus 2 tablespoons kimchi juice, divided

  • tablespoons soy sauce, divided

  • Kosher salt and ground black pepper

  • 3

    tablespoons grapeseed or other neutral oil, divided

  • 8

    ounces fresh shiitake mushrooms, stems discarded, caps sliced ¼ inch thick

  • 3

    large garlic cloves, thinly sliced

  • 3

    tablespoons mirin

  • 1

    tablespoon toasted sesame oil

  • 2

    tablespoons sesame seeds, toasted

  • 1

    bunch scallions, thinly sliced

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Sesame Stir-Fried Pork with Shiitakes

Get Ready to Cook

6

Servings

30 minutes

Tip

Don’t finely chop the kimchi. Larger pieces better retain their texture and flavor.

Ingredients
  • 1

    -pound pork tenderloin, trimmed of silver skin

  • cups well-drained napa cabbage kimchi, roughly chopped, plus 2 tablespoons kimchi juice, divided

  • tablespoons soy sauce, divided

  • Kosher salt and ground black pepper

  • 3

    tablespoons grapeseed or other neutral oil, divided

  • 8

    ounces fresh shiitake mushrooms, stems discarded, caps sliced ¼ inch thick

  • 3

    large garlic cloves, thinly sliced

  • 3

    tablespoons mirin

  • 1

    tablespoon toasted sesame oil

  • 2

    tablespoons sesame seeds, toasted

  • 1

    bunch scallions, thinly sliced

Step 1 of 5

Cut the pork and stir

1
-pound pork tenderloin, trimmed of silver skin
1
tablespoon kimchi juice
1
tablespoon soy sauce
½
teaspoon ground black pepper

Cut the tenderloin in half lengthwise, then slice each half crosswise about ¼ inch thick. In a medium bowl, stir together the pork, 1 tablespoon of the kimchi juice, 1 tablespoon of the soy sauce and ½ teaspoon pepper.

Step 2 of 5

Cook the pork

1
tablespoon grapeseed or other neutral oil

In a 12-inch skillet over high, heat 1 tablespoon of the grapeseed oil until beginning to smoke. Swirl to coat the pan, then add the pork and cook, stirring, until no longer pink, about 4 minutes. Transfer to a clean bowl.

Step 3 of 5

Add the mushrooms and cook

1
tablespoon grapeseed or other neutral oil
8
ounces fresh shiitake mushrooms, stems discarded, caps sliced ¼ inch thick
½
teaspoon kosher salt

In the same pan over medium-high, heat 1 tablespoon of the remaining oil until beginning to smoke. Add the mushrooms and ½ teaspoon of salt. Cook, stirring occasionally, until the liquid released by the mushrooms has mostly evaporated, about 5 minutes.

Step 4 of 5

Cook the garlic

1
tablespoon grapeseed or other neutral oil
3
large garlic cloves, thinly sliced

Stir in the remaining 1 tablespoon oil and the garlic and cook until fragrant, about 1 minute. Return the pork to the pan with any accumulated juices and cook until the juices evaporate, 30 to 60 seconds. 

Step 5 of 5

Add the kimchi, reduce and serve

cups well-drained napa cabbage kimchi, roughly chopped, plus 1 tablespoon kimchi juice
3
tablespoons mirin
tablespoons soy sauce
1
tablespoon toasted sesame oil
2
tablespoons sesame seeds, toasted
1
bunch scallions, thinly sliced

Add the kimchi, mirin, the remaining 1 tablespoon kimchi juice and the remaining 1½ tablespoons soy sauce. Reduce to medium and cook, stirring and scraping up any browned bits, until the kimchi is heated through, about 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.

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