(Photo Credit: Deb Lindsey for The Washington Post)
1 ¼ cup low-sodium chicken broth
1 tablespoon corn starch
1 tablespoon reduced-sodium soy sauce
1 pound pork tenderloin
1/8 teaspoon salt
3 tablespoons safflower or canola oil, divided
1 bunch broccolini (about ½ pound), tough ends trimmed, large stalks halved lengthwise
1 medium onion, thinly sliced into half moons
2 cloves garlic, minced
1 tablespoon minced fresh ginger
1 cup (10 ounces) store-bought kimchi, chopped
2 teaspoons Gochujang or 1 teaspoon Sriracha, or to taste
2 large scallions, thinly sliced
In a small measuring pitcher whisk together the broth, cornstarch and soy sauce until the cornstarch is dissolved.
Cut the pork into ¼ inch thick medallions, then cut each medallion in half lengthwise to form strips. Sprinkle the pork with the salt. Heat 1 tablespoon of the oil in a very large skillet or wok over a medium-high heat. Add half the meat and cook, stirring once or twice until it is browned, about 2 minutes. Repeat with another tablespoon of oil and the remaining pork, transferring the meat to a plate once it is browned.
Add the remaining tablespoon of oil to the skillet. Then add the onions and broccolini cook until they have softened slightly and are charred in spots, 3 minutes, then add the garlic and ginger and cook 30 seconds more.
Give the broth mixture a quick stir to reincorporate then add it to the pan, then turn the heat to high and cook, stirring, until the liquid begins to thicken, 1-2 minutes. Stir in the pork with any accumulated juices, the kimchi and the Gochujang or Sriracha and cook until just warmed through, 2 minutes more. Stir in the scallions. Serve over rice.
Serving size: 1 ½ cup
Makes 6 servings
Calories 300; Total Fat 13.5 g; (Sat Fat 1.5 g); Protein 30 g; Carb 15 g; Fiber 4.5 g; Cholesterol 75 mg; Sodium 885 mg, Sugar 3