Stir-fried pork with kimchee (the frugal gour

Yield: 4 Servings

Measure Ingredient
1 tablespoon Peanut oil
2 cups Napa Kimchee
½ pounds Pork butt, sliced into
1 teaspoon Garlic, peeled and crushed
\N \N Pieces 1/8\" thick by
½ teaspoon Korean red pepper flakes
\N \N 1 1/2\" long
\N \N Salt & fresh ground black
4 \N Scallions,cut into 2\" pieces
\N \N Pepper to taste
\N \N Toasted sesame seeds


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.

Similar recipes