Sesame Stir-Fried Pork with Shiitakes

By Dawn YanagiharaApril 2, 2018

Makes
6 servings
Cook Time
30 minutes

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.

Tip

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

Ingredients

1
-pound pork tenderloin, trimmed of silver skin
2 ½
cups well-drained napa cabbage kimchi, roughly chopped, plus 2 tablespoons kimchi juice, divided
2 ½
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

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

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

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

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

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.