Spicy Korean Pork Stir Fry

Found this recipe on Pinterest, loved the pictures and I wanted to try a new Asian dish with new and different ingredients. So found this dish and made it. I usually don’t like pork tenderloin, but this dish make it awesome! I have never cooked with Gochujang or Bok Choy before, so I was really excited about making it.

Recipe

8 Cloves of Garlic, minced
1 inch piece of fresh Ginger, minced
½ cup Korean Rice Wine
½ cup Mirin
½ cup Gochujang
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1 1/2 pound Pork Loin, cut into bite size pieces
Bok Choy
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1 medium Red Onion, sliced
3-4 Green Onions, chopped
2 Tablespoons, Canola oil
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Mince the garlic and ginger.
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Mix the garlic, ginger with the rice wine, Mirin, and Gochujang together
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Chop the Pork Loin up into bite size pieces
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Add Pork to a Ziploc bag
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Then add the marinade to the pork in the Ziploc bag
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let the meat marinate overnight
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Slice up the Onion
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and Bok Choy.
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Place wok on burner and turn heat to medium high heat and add 2 tablespoons of canola oil to wok

Add the onion to wok
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cook onions until translucent, about 10 minutes, stirring occasionally.

I pulled the pork out of the fridge 15 minutes before I cooked it, to take the chill off a little. Then I drained some of the marinade from the pork. (didn’t want to use it all as it would cool the pan down and the pork wouldn’t cook and get crispy).

I turned the heat up to high at this point and then added the pork to wok with the onions and stir fry until pork is cooked through, about 10-12 minutes.
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Add in the Bok Choy and stir fry until it’s wilted
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Stir everything together
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Once pork is done, remove wok from burner. (I served my pork with Jasmine rice).

Grab a big bowl, add a couple of spoonfuls of rice then top with pork, garnish with green onions and sesame seeds
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Recipe

8 Cloves of Garlic, minced
1 inch piece of fresh Ginger, minced
½ cup Korean Rice Wine
½ cup Mirin
½ cup Gochujang
1 1/2 pound Pork Loin, cut into bite size pieces
Bok Choy
1 medium Red Onion, sliced
3-4 Green Onions, chopped
2 Tablespoons, Canola oil

Mince the garlic and ginger.
Mix the garlic, ginger with the rice wine, Mirin, and Gochujang together
Chop the Pork Loin up into bite size pieces
Add Pork to a Ziploc bag
Then add the marinade to the pork in the Ziploc bag
let the meat marinate overnight
Slice up the Onion and Bok Choy.

Place wok on burner and turn heat to medium high heat and add 2 tablespoons of canola oil to wok
Add the onion to wok
cook onions until translucent, about 10 minutes, stirring occasionally.

I pulled the pork out of the fridge 15 minutes before I cooked it, to take the chill off a little. Then I drained some of the marinade from the pork. (didn’t want to use it all as it would cool the pan down and the pork wouldn’t cook and get crispy).

I turned the heat up to high at this point and then added the pork to wok with the onions and stir fry until pork is cooked through, about 10-12 minutes.

Add in the Bok Choy and stir fry until it’s wilted
Stir everything together

Once pork is done, remove wok from burner. (I served my pork with Jasmine rice).

Grab a big bowl, add a couple of spoonfuls of rice then top with pork, garnish with green onions and sesame seeds

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