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Kimchi and Tenderloin Stir-Fry

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  • Level: Easy
  • Total: 38 min
  • Prep: 10 min
  • Inactive: 20 min
  • Cook: 8 min
  • Yield: 6 servings
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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)


  1. 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.
  2. While the pork is marinating, chop the vegetables and set aside. Strain the kimchi reserving the liquid.
  3. Drain the liquid from pork and reserve.
  4. 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.
  5. Garnish with cilantro and a drizzle of hot chili oil, if using. Serve with rice.
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