PORK AND BROCCOLINI STIR-FRY WITH KIMCHI

INGREDIENTS

1¼ cups low-sodium chicken broth 1 tablespoon cornstarch 1 tablespoon low-sodium soy sauce 450g pork tenderloin (may substitute thinly cut chicken or beef sirloin) 1/8 teaspoon kosher salt 3 tablespoons canola oil 1 medium onion, thinly sliced into half moons 220g broccolini (tough ends trimmed), large stalks halved lengthwise 2 cloves garlic, minced One 5cm piece peeled, grated or minced fresh ginger root (about 1 tablespoon) 283g store-bought kimchi, chopped (1 cup) 2 teaspoons gochujang or 1 teaspoon Sriracha or more as needed 2 large scallions (white and green parts), thinly sliced.

METHOD

Whisk together the broth, cornstarch and soy sauce in a liquid measuring cup, until the cornstarch has dissolved.

Cut the pork crosswise into medallions 6mm thick, then cut each medallion in half. Sprinkle the pork with the salt.

Heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat. Add half the meat and cook for about 2 minutes, stirring once or twice until it has browned. Add the onion and broccolini; cook for 3 minutes, or until they have softened slightly and are charred in spots, then stir in the garlic and ginger; cook for 30 seconds more.

Give broth mixture a stir to reincorporate, then add it to the pan. Increase the heat to high, cook for 1 to 2 minutes, stirring to form a slightly thickened sauce. Stir in the pork with juices, the kimchi and gochujang or Sriracha; cook for 2 minutes, until just warmed through and the pork and broccolini are evenly coated. Taste, add more gochujang or Sriracha as needed.