Kimchi and Tenderloin Stir-Fry

Directions

1. 1
   Watch how to make this recipe.
2. 2
   Combine the soy, mirin, garlic chili sauce, ginger, garlic and honey or agave in a non reactive dish or resealable bag.
3. 3
   Add the pork and let sit at room temperature for 20 minutes or refrigerate up to 1 hour.
4. 4
   While the pork is marinating, chop the vegetables and set aside. Strain the kimchi reserving the liquid.
5. 5
   Drain the liquid from pork and reserve.
6. 6
   Heat a wok or large heavy skillet over medium-high heat.
7. 7
   Add the canola oil and when smoking, add the pork and cook until just crisp, about 3 to 5 minutes, being careful not to overload the wok or pan, or the meat will steam.
8. 8
   Remove the pork to plate and keep warm.
9. 9
   Add the onions, spinach and kimchi and 1/2 of each reserved liquids (the pork marinade and kimchi liquid).
10. 10
    Add more if you like extra sauce. Cook until pork is still tender and spinach is just wilted, about 3 to 4 minutes more.
11. 11
    Transfer the pork mixture to a serving dish.
12. 12
    Garnish with cilantro and a drizzle of hot chili oil, if using.
13. 13
    Serve with rice.