12 minutes cooking
Stir-fried pork with kimchee is a beloved Korean dish. Kimchee, made usually from fermented cabbage, is wonderfully pungent—though I don't recommend playing spin-the-bottle after eating it. In addition to these ingredients, I've included satisfying mung bean noodles and zucchini. This is a terrific dish—real excitement on the plate.

Ming's Tip: A mandoline makes the job of slicing the zucchini, among other cutting chores, a snap.

  • 2 tablespoons naturally brewed soy sauce
  • 1 tablespoon minced garlic
  • 2 medium pork tenderloins (about 2 pounds), any silverskin removed, but into 1/4-inch slices
  • 1/2 pound mung bean noodles
  • 3 tablespoons grapeseed or canola oil
  • 1 medium red onion, halved lengthwise and sliced thin
  • 2 cups cabbage kimchee
  • 1 small zucchini, sliced as thin as possible
  • Kosher salt and freshly ground black pepper
  • 1 cup fresh chicken stock or low-sodium canned chicken broth
  • 1/2 teaspoon Korean chile pepper flakes or ancho chile powder
1. In a medium bowl, combine the soy sauce and garlic. Add the pork, toss, and marinate, refrigerated, for 30 minutes.
2. Meanwhile, place the noodles in a wok and fill with hot water to cover. When the noodles have softened, after about 10 minutes, drain and transfer to a bowl.
3. Dry the wok and heat it over high heat. Add 2 tablespoons of the oil and swirl to coat the pan. When the oil is hot, add the pork, seasoned with salt and pepper, and stir-fry until just cooked through, 6 to 8 minutes. Transfer the pork to a plate, add the remaining tablespoon oil to the wok, and swirl to coat the pan. When the oil is hot, add the onion and stir-fry until soft, about 2 minutes. Add the kimchee and zucchini and season with salt and pepper. Add the pork, stock and the noodles, mix and heat through, 1 to 2 minutes.
4. Transfer to four individual serving bowls, garnish with the chile pepper flakes, and serve.

© 2010 Ming Tsai