- 1/4 cup soy sauce
- 1/4 cup mirin
- 1 teaspoon garlic chili sauce
- 2 teaspoons peeled and diced ginger
- 2 garlic cloves, chopped
- 1 tablespoon honey or agave syrup
- 1 pound pork tenderloin, silver skin removed, cut in 4 by 1/2-inch strips
- 1/4 cup green onions, sliced on the bias 1/4-inch thick
- 2 cups fresh spinach, washed, stems trimmed
- 1 jar store-bought kimchi
- 1/3 cup chopped cilantro leaves
- 1 tablespoon canola oil
- 1/2 teaspoon hot chili oil, optional
- 4 cups prepared brown rice (2 cups raw)
Combine the soy, mirin, garlic chili sauce, ginger, garlic and honey or agave in a non reactive dish or resealable bag. Add the pork and let sit at room temperature for 20 minutes or refrigerate up to 1 hour.
While the pork is marinating, chop the vegetables and set aside. Strain the kimchi reserving the liquid.
Drain the liquid from pork and reserve.
Heat a wok or large heavy skillet over medium-high heat. Add the canola oil and when smoking, add the pork and cook until just crisp, about 3 to 5 minutes, being careful not to overload the wok or pan, or the meat will steam. Remove the pork to plate and keep warm. Add the onions, spinach and kimchi and 1/2 of each reserved liquids (the pork marinade and kimchi liquid). Add more if you like extra sauce. Cook until pork is still tender and spinach is just wilted, about 3 to 4 minutes more. Transfer the pork mixture to a serving dish.