Korean Pork Stir Fry Recipes

Steps:

• Mix 2 tablespoons soy sauce, tomato paste, green onions, rice wine, 1 tablespoon sugar, sesame oil, ginger, garlic, and 1/2 teaspoon red pepper flakes in a bowl. Add pork; cover with plastic wrap and let marinate in the refrigerator, at least 1 hour.
• Heat 1 tablespoon canola oil in a skillet over medium-high heat. Cook the pork in batches, being sure not to overcrowd the pan, until slightly pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Heat 1 teaspoon canola oil in a skillet over medium-high heat. Add celery, remaining 1 tablespoon sugar, and remaining 1/4 teaspoon red pepper flakes. Saute for 1 minute. Add remaining 2 tablespoons soy sauce; cook and stir for 1 minute more. Add celery leaves; cook and stir until celery is crisp-tender, about 3 minutes more. Serve alongside pork.

Steps:

• Mix together 1 tbsp oil, the sesame seeds, soy sauce, mirin, chilli sauce and ginger. Pour over the pork and mix it all together. Heat the remaining oil in a large non-stick frying pan or wok. Add the pork and fry for 5 mins until browned. Add the peppers and spring onions, and cook for 5-10 mins more until the vegetables have softened and the pork is cooked through. Serve with cooked rice.

Steps:

• Whisk together soy sauce, soju, red pepper paste, red pepper powder, sugar, scallions, onion, garlic and ginger in a large bowl.
• Add pork and stir to coat. Cover and let the pork marinate at room temperature for 20 to 30 minutes.
• Heat oil in a large nonstick skillet over high heat. Add pork with all of its marinade. Cook, stirring now and then, until beginning to caramelize, about two minutes.
• Add the carrot, shiitakes, chile pepper and snap peas and another drop or two of oil if it is sticking to the pan. Continue to stir until the pork is cooked through and the vegetables are just tender, three to four minutes. Serve with rice.

Steps:

• Cut pork into thin slices. Combine Marinade ingredients in a bowl. Add pork. Marinate for 30 minutes, or overnight.
• To cook, heat oil in a large non stick skillet (Note 4) over high heat. Add garlic and onion, cook for 2 minutes until translucent. Add pork and cook for 5 minutes or until dark golden and caramelized, and just cooked through.
• Serve immediately with rice, garnished with sliced shallots and sesame seeds.