Gochujang Stir-Fried Pork and Celery
Hisham Ali Hassan published this recipe on 177milkstreet.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by sharkamonkey on SeeMeCook
A quick Korean-inspired stir-fry featuring fatty boneless pork, crisp-tender celery, and a savory-sweet gochujang sauce. The pork and vegetables cook together in one pan, while cornstarch thickens the sauce to a glossy coating.
- Time
- 35 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, sesame, and soy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 25 g
- 30 g
- 30 g
- 5 g
Weights are estimates. Together, the ingredients weigh about 1.47 kg before cooking, which is about 370 g per serving.
Steps
Cut the boneless pork into thin, bite-size strips. Slice the celery on the bias and prepare the garlic and ginger before heating the pan, since the stir-fry cooks quickly.
In a small bowl, whisk together the gochujang, soy sauce, rice vinegar, brown sugar, garlic, ginger, cornstarch, and about 120 ml (½ cup) water until smooth. Set the sauce aside.
Heat the neutral oil in a large skillet or wok over medium-high heat until shimmering.
Add the sliced pork in an even layer. Cook, stirring occasionally, until the pork is browned on the outside and nearly cooked through, about 5 to 7 minutes.
Add the sliced celery to the pan. Stir-fry with the pork until the celery is crisp-tender and the pork is fully cooked, about 3 to 4 minutes more.
Re-whisk the sauce immediately before adding it; the cornstarch settles quickly. Pour the sauce into the skillet and stir continuously until it comes to a simmer and thickens into a glossy coating, about 2 to 3 minutes.
Remove the skillet from the heat and stir in the toasted sesame oil. Sprinkle with toasted sesame seeds and serve hot, preferably with steamed rice.
Notes
The source states that the recipe makes 4 servings and takes 35 minutes, but the full ingredient list and method are unavailable because the page requires membership. The quantities and detailed method above are therefore informed estimates based on the dish title and visible description. Re-whisk the sauce before adding it so the cornstarch is evenly dispersed and the finished sauce is lump-free.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 568
- Protein
- 33 g
- Carbs
- 16 g
- Fat
- 41 g
- Fiber
- 3 g
Where the calories come from
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