Stir-Fry with Pork Belly, Kimchi, and Trumpet Mushrooms
0 made it | 0 reviews |
Added to shopping list. Go to shopping list.
Ingredients1 h 15 m servings 199
Original recipe yields 4 servings
- Mix hoisin sauce, dark soy sauce, oyster sauce, fish sauce, sugar, sesame oil, white pepper, garlic powder, and bouillon together in a bowl and add pork. Marinate in the refrigerator at least 30 minutes to overnight.
- Heat a wok over high heat. Add pork to the hot wok and stir immediately. Cook until pork is slightly golden around the edges, about 10 minutes. Transfer pork to a plate, reserving rendered fat in the wok. Add mushrooms to the wok and fry over high heat without stirring for 1 minute. Cook and stir until mushrooms release liquid and are cooked through, about 7 minutes more. Add kimchi; cook and stir about 1 minute. Add onions and cook 4 minutes more before returning pork to the wok. Fry everything together for an additional 2 minutes. Season with salt, if necessary.
You might also like
- Cook's Note:
- You can use oyster mushrooms in place of the trumpet mushrooms. You can replace the chicken bouillon with mushroom bouillon.
Per Serving: 199 calories; 10.7 14.2 11.4 26 1049 Full nutrition