Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Sesame Stir-Fried Pork with Shiitakes
This recipe is free until May 31, 2023. 12 WEEKS FOR $1 TO ACCESS EVERY MILK STREET RECIPE. Learn More.
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.
6
Servings
Tip
Don’t finely chop the kimchi. Larger pieces better retain their texture and flavor.
30 minutes
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
-
2½
cups well-drained napa cabbage kimchi, roughly chopped, plus 2 tablespoons kimchi juice, divided
-
2½
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
Directions
-
01Cut 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.
-
02In 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.
-
03In 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.
-
04Stir 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.
-
05Add 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.
Shop the Milk Street Store
Reviews
With modifications: Mirin: Sake with sugar, Cauliflower kimchi with radish kimchi and possibly that caused it to be barely palatable. I will put this dish in my do not make list.
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
Could you use dried shitakes for this if in a pinch for this kimchi flavor bomb?