Allow me to let you in on a conversation that happens at least once a week in our house:
Betsy: What’s for dinner love of my life?
Nick: I think I’m going to make something with (insert food here – in this case kimchi).
Betsy: Umm… that sounds weird.
Nick: It might be. But it’ll probably be good because (insert food here – in this case kimchi) is The Bomb.
Betsy: Really? It smells kind of weird.
Nick: So do you. BAM!
Betsy: When was the last time you showered?
Nick: Touché! But seriously… you’ll like it.
Usually, the dish does work out but occasionally the dish ends up in the extremes. Meaning that it’s either inedible or it’s way better than expected.
On this occasion, the dish fell soundly in the second category. It was so good that as soon as the meal was over Betsy claimed the leftovers for lunch the next day!
1) Dice pork and combine with marinade ingredients. Let sit for a few minutes.
2) Roughly chop bok choy, scallions, and kimchi and set aside.
3) Cook noodles according to package.
4) In wok or large skillet, add vegetable oil and sesame oil over high heat.
5) Once oils are hot, add pork and marinade and cook until pork is cooked through, about 6-7 minutes.
6) Add veggies and an extra dash of soy sauce and chili garlic sauce if you want.
7) Cook another minute until veggies are wilted but still slightly crisp.
8) Serve with noodles, chopped scallion greens, and a drizzle of kewpie mayo.
Adapted from a No Recipes... recipe.
Prepping the Pork
The original recipe for this uses pork belly which sounds delicious, but I couldn’t find any on this particular day so I just used a few pork chops that I cubed up. If you use pork belly, you can cut the vegetable oil in the recipe down to 1 Tablespoon since a lot of fat will render out of the pork belly.
You could also use chicken or tofu for this dish without a problem I think.
I also decided to mix up a quick marinade for the pork. After I cubed my pork, I just let it marinate for about 30 minutes.
It was a good idea. If gave the pork great flavor and kept it really tender.
If you aren’t familiar with kimchi, the real star of this stir fry, it’s basically fermented cabbage. I’ll be completely honest. Some kimchi versions do not appear to be edible. But trust me when I say it’s maybe the most addictive food in the world. It’s spicy and savory and just a tiny bit sour.
It’s good on its own, but it’s really good in dishes like this.
The other ingredient that I’ve never used before, but used for this dish, was something called kewpie mayonnaise.
This is interesting stuff and it comes in a funny looking bottle. You can find in most Asian markets I think. It’s basically normal mayo with a few spices in it and a tiny bit of MSG. MSG doesn’t bother me at all, but if it bothers you then you would want to skip out on the kewpie.
I decided to serve my stir fry on some chow mein style noodles. I like these noodles with stir fries because they are sturdy and soak up all the delicious juices. Plus they are dead simple to cook. Seriously easier than spaghetti.
Follow the instructions on your package, but basically boil water, toss them in, turn off the heat, and 4 minutes later they are ready.
You could also just serve this with rice though.
Making the stir fry
This is a pretty straightforward stir fry to make. Start by adding the sesame oil and vegetable oil to a wok or large skillet over high heat. Once the oil is hot, add the pork and marinade. The marinade will cook down into a sauce which is great.
Stir this around until the pork is browned and cooked through, about 6-7 minutes.
Then add all your other stir fry ingredients including the scallions, bok choy, kimchi, and maybe an extra touch of soy sauce or chili garlic sauce.
Cook this for another minute or two until the veggies are cooked but still slightly crunchy.
Serve the stir fry over the noodles with chopped scallion greens on top and a good drizzle of kewpie mayo if that’s your thing.
It’s definitely my thing.
Fermented cabbage and strange mayo all on one plate.
You might be skeptical, but trust me, if you give this a shot, you’ll be claiming the leftovers!