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.
Garnish with cilantro and a drizzle of hot chili oil, if using. Serve with rice.
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