Korean-Style Crispy Pork with Stir-Fried Celery

1. 1

   Combine 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 the pork, cover with plastic wrap, and marinate in the refrigerator for at least 1 hour.

2. 2

   Heat 1 tablespoon canola oil in a skillet over medium-high heat. Cook the pork in batches, avoiding overcrowding, until the center is slightly pink, about 10 minutes. An instant-read thermometer inserted into the center should reach at least 145 degrees F (63 degrees C).

3. 3

   Heat 1 teaspoon canola oil in a skillet over medium-high heat. Add the celery, the remaining 1 tablespoon sugar, and the remaining 1/4 teaspoon red pepper flakes; sauté for 1 minute. Add the remaining 2 tablespoons soy sauce and cook, stirring, for 1 minute more. Add the celery leaves and cook, stirring, until the celery is crisp-tender, about 3 minutes more. Serve alongside the pork.

• Calories 545.22 kcal High
• Protein 30.93 g Good Source
• Carbs 46.51 g Moderate
• Total Fat 25.95 g High
• Saturated Fat 4.48 g High
• Trans Fat 0.08 g High
• Cholesterol 75.95 mg High
• Sodium 1664.85 mg High
• Fiber 10.28 g Good Source
• Sugar 16.58 g High
• Added Sugar 1.33 g Low Source
• Calcium 572.17 mg Good Source
• Iron 1.99 mg Moderate
• Potassium 2066.31 mg Good Source
• Vitamin A 138.63 mcg_rae Moderate
• Vitamin C 58.62 mg Good Source
• Vitamin D 0.41 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Soy 🌱
• Sesame
• Celery
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅
• Alcohol 🚫🍷