Ingredients
4
4 servings
- •4 tablespoons soy sauce, divided
- •2 tablespoons tomato paste
- •2 green onions, minced
- •2 tablespoons rice wine
- •2 tablespoons white sugar, divided
- •1 tablespoon sesame oil
- •2 tablespoons grated fresh ginger
- •3 cloves garlic, crushed
- •¾ teaspoon red pepper flakes, divided
- •1 pound pork loin, cut into strips
- •¼ cup canola oil, divided
- •4 stalks celery, cut into strips and leaves reserved
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 359
- Carbohydrate: 13g
- Fat: 24g
- Fiber: 2g
- Protein: 21g
- Sugar: 8g
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