Easy 69 min

Korean Fried Pork With Stir-Fried Celery

asian chinese european filipino french japanese korean mediterranean middle eastern region turkish side sweet spicy sour bitter savory umami medium medium

Prep

25 min

Cook

44 min

Total

69 min

Ingredients (12)

4 tablespoons soy sauce, divided g

2 tablespoons tomato paste g

2 green onions, minced g

2 tablespoons rice wine g

2 tablespoons white sugar, divided g

1 tablespoon sesame oil g

2 tablespoons grated fresh ginger g

3 cloves garlic, crushed g

¾ teaspoon red pepper flakes, divided g

1 pound pork loin, cut into strips g

¼ cup canola oil, divided g

4 stalks celery, cut into strips and leaves reserved g

Nutrition

kcal

fat

carbs

protein

Instructions

Mix 2 tablespoons soy sauce, tomato paste, green onions, rice wine, 1 tablespoon sugar, sesame oil, ginger, garlic, and 1/2 teaspoon red pepper flakes in a bowl. Add pork; cover with plastic wrap and let marinate in the refrigerator, at least 1 hour.

Heat 1 tablespoon canola oil in a skillet over medium-high heat. Cook the pork in batches, being sure not to overcrowd the pan, until slightly pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Heat 1 teaspoon canola oil in a skillet over medium-high heat. Add celery, remaining 1 tablespoon sugar, and remaining 1/4 teaspoon red pepper flakes. Saute for 1 minute. Add remaining 2 tablespoons soy sauce; cook and stir for 1 minute more. Add celery leaves; cook and stir until celery is crisp-tender, about 3 minutes more. Serve alongside pork.