kim chee pork
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 | Pork and kim chee were made to be friends. Add enoki mushrooms to the mix, and this is a great thing to eat with hot rice. I love this dish because it's spicy and sturdy enough for winter meals without being too heavy.
Still no picture because there are no leftovers.
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Cut pork into strips and separate the thin layers out so that they don't stick together when you flash cook them. It's very, very important to use very thinly sliced pork because the enoki mushrooms cook down to strings and the kim chee is also in small pieces. Have big chunks of pork, even stir-fry sized, throws the balance off.
Heat sesame oil in a wok. Add garlic and ginger and let them sizzle until you can smell it, about 20 seconds. Use fairly high heat and add pork and 1T of shoyu and cook until it starts to brown. This will happen fast because the pork is very thin.
Add enoki in batches as they cook down. Add kim chee, the rest of the shoyu, kim chee juice and mirin. Mix everything together well. All of this happens very quickly.
Taste and add shoyu or kim chee juice to your taste and depending on how much sauce you want. It might not need anything, or toss in some red pepper flakes if you want more spiciness. Serve over hot rice.
Heat sesame oil in a wok. Add garlic and ginger and let them sizzle until you can smell it, about 20 seconds. Use fairly high heat and add pork and 1T of shoyu and cook until it starts to brown. This will happen fast because the pork is very thin.
Add enoki in batches as they cook down. Add kim chee, the rest of the shoyu, kim chee juice and mirin. Mix everything together well. All of this happens very quickly.
Taste and add shoyu or kim chee juice to your taste and depending on how much sauce you want. It might not need anything, or toss in some red pepper flakes if you want more spiciness. Serve over hot rice.
