A delicious blend of Asian infused flavors come together to give you a delicious meal in under 30 minutes. From the tender, succulent pork to the tangy and spicy “Kimchi” that lays atop, everything works in unison to finish off your bite with a punch of umami.
Definitely worth trying this one – and if you want to, you can even make the “Kimchi” previously and let it sit in the fridge overnight (or for a few days). The reason I put kimchi in quotes is because it’s my own take on it, rather than following a traditional recipe. I wanted to get the cabbage to soak up the flavors while I was cooking the pork, and it did just that!
Yields 4 servings of Pork Shiitake Stir Fry with “Quick Kimchi”
The Preparation
Quick Kimchi:
- 3 cups red cabbage
- 1 medium bird's eye chile pepper
- 4 ounces daikon radish
- 3 tablespoons unseasoned rice vinegar
- 1 tablespoon fresh garlic, minced
- 2 teaspoons fresh ginger, minced
- 1 1/2 tablespoons fish sauce
- 2 teaspoons crushed red pepper flakes
- 15 grams green onion, finely sliced
- 1 tablespoon red curry paste
- 1 1/2 tablespoons soy sauce, or coconut aminos
Stir-Fry:
- 16 ounces pork tenderloin
- 3 tablespoons coconut oil
- 2 tablespoons dry white wine
- 1 tablespoon sesame oil
- 15 grams green onion, finely sliced
- 3 1/2 ounces shiitake mushrooms
- 1 tablespoon erythritol
- salt and pepper, to taste
The Execution
1. Slice cabbage into thin strips. You want about 3 cups, loosely packed, worth. Slice chili pepper into thin strips, de-seeding as needed if you don’t want the extra heat. Slice the daikon radish into matchsticks.
2. Combine vegetables with 3 tbsp. Rice Vinegar, 1 tbsp. Minced Garlic, 2 tsp. Minced Ginger, 1 1/2 tbsp. Red Boat Fish Sauce, 2 tsp. Red Pepper Flakes, 1 large Scallion (sliced thin), 1 tbsp. Red Curry Paste, and 1 1/2 tbsp. Soy Sauce (or Coconut Aminos).
3. Mix all of the ingredients together well and let this sit aside while you cook the pork.
4. Slice pork tenderloin into 1/4″ thick medallions. You know you want an awesome, cheap pink knife 😉
5. Using 1 tbsp. Coconut Oil, fry the half of the pork medallions until brown spots appear.
6. Turn over the pork and cook on the other side.
7. Remove pork from pan and let sit in a bowl with the oil and juices. Do the same thing with the second batch of pork.
8. Once finished, remove all pork from the pan and add 2 tbsp. white wine, 1 tbsp. coconut oil and 1 tbsp. sesame oil to the pan. Sauté sliced scallion and 3.5 oz. shiitake mushrooms until soft (about 3-4 minutes).
9. Add “kimchi” mixture and NOW erythritol to the pan and stir it in well.
10. Let all of the juices boil and bubble out of the “kimchi”, allowing for the mushrooms to soak it in.
11. Add pork back into the pan with all of the juices and oils. Stir well and let cook for an additional few minutes.
12. Serve and garnish with extra sliced scallion and black sesame seeds!
This makes a total of 4 servings of Pork Shiitake Stir-Fry with Quick "Kimchi". Each serving comes out to be 318 calories, 18.1g fats, 7.6g net carbs, and 26.6g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 3 cup red cabbage | 78 | 0.2 | 18.7 | 7 | 11.7 | 4.1 |
| 1 medium bird's eye chile pepper | 1 | 0 | 0.3 | 0.1 | 0.2 | 0.1 |
| 4 ounce daikon radish | 19 | 0.3 | 3.9 | 1.8 | 2.1 | 0.8 |
| 3 tablespoon unseasoned rice vinegar | 8 | 0 | 0 | 0 | 0 | 0 |
| 1 tablespoon fresh garlic | 13 | 0 | 2.8 | 0.2 | 2.6 | 0.5 |
| 2 teaspoon fresh ginger | 3 | 0 | 0.7 | 0.1 | 0.6 | 0.1 |
| 1 1/2 tablespoon fish sauce | 9 | 0 | 1 | 0 | 1 | 1.4 |
| 2 teaspoon crushed red pepper flakes | 11 | 0.6 | 2 | 1 | 1.1 | 0.4 |
| 15 gram green onion | 5 | 0 | 1.1 | 0.4 | 0.7 | 0.3 |
| 1 tablespoon red curry paste | 26 | 0.9 | 3.7 | 0.4 | 3.3 | 0.7 |
| 1 1/2 tablespoon soy sauce | 13 | 0.1 | 1.2 | 0.2 | 1 | 2 |
| 16 ounce pork tenderloin | 544 | 16 | 0 | 0 | 0 | 93.7 |
| 3 tablespoon coconut oil | 365 | 40.5 | 0 | 0 | 0 | 0 |
| 2 tablespoon dry white wine | 24 | 0 | 0.8 | 0 | 0.8 | 0 |
| 1 tablespoon sesame oil | 120 | 13.6 | 0 | 0 | 0 | 0 |
| 15 gram green onion | 5 | 0 | 1.1 | 0.4 | 0.7 | 0.3 |
| 3 1/2 ounce shiitake mushrooms | 34 | 0.5 | 6.7 | 2.5 | 4.3 | 2.2 |
| 1 tablespoon erythritol | 2 | 0 | 0 | 0 | 0 | 0 |
| — salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| Totals | 1281 | 73 | 44 | 13.9 | 30.1 | 106.5 |
| Per Serving (/4) | 320 | 18.2 | 11 | 3.5 | 7.5 | 26.6 |
Pork Shiitake Stir-Fry with Quick "Kimchi"
Ingredients
Quick Kimchi:
- 3 cup red cabbage
- 1 medium bird's eye chile pepper
- 4 ounce daikon radish
- 3 tablespoon unseasoned rice vinegar
- 1 tablespoon fresh garlic minced
- 2 teaspoon fresh ginger minced
- 1 ½ tablespoon fish sauce
- 2 teaspoon crushed red pepper flakes
- 15 gram green onion finely sliced
- 1 tablespoon red curry paste
- 1 ½ tablespoon soy sauce or coconut aminos
Stir-Fry:
- 16 ounce pork tenderloin
- 3 tablespoon coconut oil
- 2 tablespoon dry white wine
- 1 tablespoon sesame oil
- 15 gram green onion finely sliced
- 3 ½ ounce shiitake mushrooms
- 1 tablespoon erythritol
- salt and pepper to taste
Instructions
- Slice the cabbage into thin strips. Slice the chile pepper into thin strips, removing the seeds if you prefer your foods less spicy. Slice the daikon radish into matchsticks.
- Combine the vegetables with rice vinegar, minced garlic, ginger, fish sauce, red pepper flakes, finely sliced green onion, red curry paste, and soy sauce (you can also use coconut aminos).
- Mix all of the ingredients together well and set aside to let the flavors meld while you cook the pork.
- Slice the pork tenderloin 1/4" slices.
- Heat up one-third of the coconut oil in a pan and fry half of the pork medallions (or however much can fit in your pan) until brown spots begin to appear.
- Flip over and cook on the other side.
- Remove from the pan and let sit in a bowl with the oil and juices. Repeat with the remaining pork.
- Once finished, remove pork from the pan and add in the white wine, remaining coconut oil, and sesame oil. Sauté the sliced green onion and shiitake mushrooms until soft (about 3–4 minutes).
- Add in your "kimchi" mixture and erythritol, stirring well. Season to taste.
- Let the juices boil and bubble out of the kimchi so that the mushrooms can soak them all in.
- Add the pork back into the pan with all of the juices and oils. Stir well and let cook for a few more minutes.
- Serve and garnish with extra sliced green onion and black sesame seeds!
