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Ingredients1 h 40 m servings 359 cals
Original recipe yields 4 servings
- 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.
- Cook's Note:
- The celery can be made as a side dish to any Asian meal. It's surprisingly good. I also like to add the sugar to the celery about 15 minutes before cooking so it dissolves.
- Editor's Note:
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Per Serving: 359 calories; 24.1 g fat; 12.7 g carbohydrates; 21.2 g protein; 54 mg cholesterol; 1039 mg sodium. Full nutrition
ReviewsRead all reviews 2
3.5 stars. I followed the instructions for these accompanying recipes only adding some peppers to the celery. They were good but the amount of soy sauce and red pepper flakes for the celery part...