Korean stir fry
Cut pork into thin slices. Combine Marinade ingredients in a bowl. Add pork. Marinate for 30 minutes, or overnight.
To cook, heat oil in a large non stick skillet over high heat. Add garlic and onion, cook for 2 minutes until translucent. Add pork and cook for 5 minutes or until dark golden and caramelized, and just cooked through.
Serve immediately with rice - Garnish with kimchi, sliced shallots and sesame seeds.
Pickled Veggies - Bring 1/2 cup of rice wine vinegar (or apple cider vinegar) to a simmer with 2 tsp sugar and 3/4 tsp salt. When sugar has dissolved, pour over 3 cups sliced cucumbers and carrots. Mix in ¼ tsp red pepper flakes. Cool and bring to room temperature, then chill before serving.
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Serving Size: 1 Serving (164g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 133 | ||
Calories from Fat: 23 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 11.3mg | 0 % | |
Potassium 458.8mg | 12 % | |
Total Carbohydrate 27.9g | 8 % | |
Dietary Fiber 3.1g | 13 % | |
Sugars, other 24.8g | ||
Protein 2.4g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 133
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