Spicy stir fried pork and kimchi (Maangchi recipe)

 Spicy Stir Fried Pork and Kimchi  Dwaeji-kimchi duruchigi

From Maangchi website: can also use chicken breast or lean beef instead of pork

1 lb pork belly cut into 1/4 inch bite size pieces

1/4 tsp kosher salt

1 lb kimchi chopped

2 tsp plus 1 TBS sesame oil

1 medium chopped onion

1 dae-pa (korean large green onion) or 4 green onions cut into 1 inch pieces

1 carrot small, sliced

1 bunch of enoki mushrooms trimmed and washed

Lettuce or inner part of napa cabbage leaves, washed and drained

One sunny side up egg per bowl or plate

Seasoning Paste:

2 TBS gochujang (pepper paste)

2 TBS gochu garu (pepper flakes)

2 TBS rice syrup (oligodang)

1 TBS shoyu

2 TBS water

4 cloves minced garlic

1/2 tsp ground pepper

Mix together well and set aside.

Stir fry pork, 2 tsp sesame oil, salt and stir for about 5-6 minutes at medium heat. Add kimchi and stir for 6-7 minutes more. Add onion, carrot, green onion and seasoning paste with 1 1/2 cups water. Cover and cook for 12-13 minutes, stir a few times well. 

Uncover and add mushrooms and rest of sesame oil. Turn up the heat to medium high and cook for 2-3 minutes. Remove from heat and serve right away

Chinese Chicken in Orange Sauce

Chinese Chicken in Orange Sauce

sauce:

1 cup chicken broth

6 TBS shoyu

3 TBS white vinegar

1/2 TBS sugar

1/4 tsp pepper

2 TBS cornstarch

Stir fry mixture:

2 carrots, sliced

8 oz green beans trimmed

1 TBS peanut oil

1/2 tsp charades red pepper

3 cloves garlic

4 1-inch long strips of orange peel

14 oz diced boneless raw chicken

1 cup sliced mushrooms

In small bowl mix chicken broth, 4 TBS shoyu, vinegar, sugar and pepper. In another small bowl mix cornstarch and 2 TBS shoyu. Set aside.

Heat oil in pan or wok. Add pepper, garlic, orange peel and chicken. Stir frequently and cook for 5-7 minutes.  Add mushrooms and stir fry. Then add carrots and green beans. Stir fry until cooked.  Add sauce 1 and cook until boiling. Then add cornstarch mixture and cook until thick. 

Serve over rice.