Ingredients:
1.5 Lb Pork Tenderloin
2 T Gochujang Paste or Sambal Oelek Chili Paste
2 T Brown Sugar
1/4 cup soy sauce
I two inch piece of ginger grated
4 garlic cloves grated
Scallions
1 Tsp Cornstarch
1/4 cup water
1 tsp Toasted Sesame oil
Peanut oil
I bunch of swiss chard, dinokale, snap peas, or broccolini
Instructions:
Place your tenderloin in the freezer for about 15 minutes. This will allow you to easily, thinly, and uniformly slice the pork into 1/8 inch slices. I but on the bias. Add the chili paste, brown sugar, soy, ginger and garlic into a bowl and mix. Pour half of the marinade into a large freezer ziplock bag and add pork. Reserve the remaining marinade for a sauce to add in at the end. Marinate the meat for up to 3 hours. Add water and cornstarch to the remaining marinade. Wisk. This is your sauce. Next chop or tear your greens if using. Heat a wok (I am obsessed with my new lidded Misen Pre-seasoned Carbon Steel Wok) Add 2 T of peanut oil and heat over medium high heat until almost smoking, add scallions. Deeply caramelize the scallions and then reserve. Add half the pork and give it one good stir then let it develop a crust for a few minutes before stirring again. The meat should get a nice caramelized crust on it from the sugar. Remove wipe out wok with a wet paper towel and repeat with the remaining meat. Add all the meat and the greens. Stir fry for a minute then add the sauce let cook until thickened, add a slug of Shoixang wine to deglaze. Cook until and greens are sufficiently wilted. Serve with white or brown rice.
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