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I kind of altered and combined 2 recipes to make this. The pork recipe is an alteration of toejigogi kui, a spicy Korean pork dish. Instead of serving with kimchi, I made the sauteed celery. Serve with steamed white rice.
Ingredients
- 4 tablespoons soy sauce, divided
- 2 tablespoons tomato paste
- 2 green onions, minced
- 2 tablespoons rice wine
- 2 tablespoons white sugar, divided
- 1 tablespoon sesame oil
- 2 tablespoons grated fresh ginger
- 3 cloves garlic, crushed
- ¾ teaspoon red pepper flakes, divided
- 1 pound pork loin, cut into strips
- ¼ cup canola oil, divided
- 4 stalks celery, cut into strips and leaves reserved
Directions
Step 1
Mix 2 tablespoons soy sauce, tomato paste, green onions, rice wine, 1 tablespoon sugar, sesame oil, ginger, garlic, and 1/2 teaspoon red pepper flakes in a bowl. Add pork; cover with plastic wrap and let marinate in the refrigerator, at least 1 hour.
Step 2
Heat 1 tablespoon canola oil in a skillet over medium-high heat. Cook the pork in batches, being sure not to overcrowd the pan, until slightly pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Step 3
Heat 1 teaspoon canola oil in a skillet over medium-high heat. Add celery, remaining 1 tablespoon sugar, and remaining 1/4 teaspoon red pepper flakes. Saute for 1 minute. Add remaining 2 tablespoons soy sauce; cook and stir for 1 minute more. Add celery leaves; cook and stir until celery is crisp-tender, about 3 minutes more. Serve alongside pork.
Cook’s Note:
The celery can be made as a side dish to any Asian meal. It's surprisingly good. I also like to add the sugar to the celery about 15 minutes before cooking so it dissolves.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 359 | |
| % Daily Value * | |
| Total Fat24g | 31% |
| Saturated Fat4g | 20% |
| Cholesterol54mg | 18% |
| Sodium1039mg | 45% |
| Total Carbohydrate13g | 5% |
| Dietary Fiber2g | 5% |
| Total Sugars8g | |
| Protein21g | |
| Vitamin C6mg | 31% |
| Calcium45mg | 3% |
| Iron2mg | 9% |
| Potassium560mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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