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Ingredients
- 1 Tbsp. Peanut oil
- 2 c. Napa Kimchee
- 1/2 lb Pork butt, sliced into
- 1 tsp Garlic, peeled and crushed
- Â Â Pcs 1/8" thick by
- 1/2 tsp Korean red pepper flakes
- 1Â 1/2 x " long
- Â Â Salt & fresh grnd black
- 4 x Scallions,cut into 2" pcs
- Â Â Pepper to taste
- Â Â Toasted sesame seeds
Directions
- This dish is so simple which you'll suspect I've made a mistake. No, I haven'teaspoon Once you get the pickles prepared, you're in for some very profound but uncomplicated Korean cooking. Heat a wok, add in the oil, and chow(stir-fry) the pork for a couple of min, adding salt and pepper.
- Add in the scallions and toss a bit. Add in the Napa Kimchee, garlic, and red pepper. Chow (stir-fry) for a couple of min till all is warm. Remove to a plate and sprinkle with toasted sesame seeds.
- Note: Be careful with thesalt because the Napa Kimchee is already salty.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 60g | |
| Recipe makes 4 servings | |
| Calories 117 | |
| Calories from Fat 81 | 69% |
| Total Fat 9.01g | 11% |
| Saturated Fat 1.83g | 7% |
| Trans Fat 0.02g | |
| Cholesterol 23mg | 8% |
| Sodium 29mg | 1% |
| Potassium 174mg | 5% |
| Total Carbs 1.3g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.35g | 0% |
| Protein 7.53g | 12% |
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