Stir-fried pork with kimchee (the frugal gour
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Peanut oil |
| 2 | cups | Napa Kimchee |
| ½ | pounds | Pork butt, sliced into |
| 1 | teaspoon | Garlic, peeled and crushed |
| Pieces 1/8\" thick by | ||
| ½ | teaspoon | Korean red pepper flakes |
| 1 1/2\" long | ||
| Salt & fresh ground black | ||
| 4 | Scallions,cut into 2\" pieces | |
| Pepper to taste | ||
| Toasted sesame seeds | ||
Directions
GARNISH
This dish is so simple that you'll suspect I've made a mistake. No, I haven't. Once you get the pickles prepared, you're in for some very profound but uncomplicated Korean cooking. Heat a wok, add the oil, and chow(stir-fry) the pork for a couple of minutes, adding salt and pepper. Add the scallions and toss a bit. Add the Napa Kimchee, garlic, and red pepper. Chow (stir-fry) for a couple of minutes until all is hot. Remove to a plate and sprinkle with toasted sesame seeds.
Note: Be careful with the salt because the Napa Kimchee is already salty.