- About 2/3 lb. fresh boneless pork chop
- about 5 T. soy sauce
- 1 T.. gochu jang (a Korean fermented bean paste), or to taste
- 1 T. + 1 tsp. sesame oil
- 3 large cloves garlic, minced
- about 2 T. cooking oil
- several slices fresh ginger root
- 3 carrots, sliced thin
- about 2 c. smallish broccoli florets and stem pieces (peel the latter)
- 1/2 lb. or so of fresh spinach, the grown-up robust kind (not "baby spinach")
- some coarsely chopped scallions (I used the dark green parts of 3 or 4 scallions that were left over from a recipe that only called for the white parts-- what is up with those recipes, by the way??)
- 1 T. hoisin sauce
- 1 t. rice vinegar
Slice pork into thin, narrow strips. Marinate for 15-30 min in a mixture of 2 T. soy sauce, gochu jang, 1 T. sesame oil, and 1 clove garlic.
Heat 1 T. oil in wok over fairly high heat. Drain pork of any extra marinade, then stirfry until well-browned and just barely cooked through. Try not to overcook it, as it will heat a bit more later. Remove pork to a bowl and clean out wok for next step.
Heat the other 1 T. oil. Lower heat slightly in order to stirfry 2 cloves of minced garlic and the ginger slices. Just a few seconds-- don't let the garlic burn. Add the carrots and broccoli and stir. Turn the heat back up and stirfry until the broccoli turns an even dark green. While you are doing this, mix a sauce out of the other 3 T. soy sauce, hoisin sauce, rice vinegar, and the other 1 t. sesame oil. Thin with a couple of tablespoons of water. Add spinach and scallions to wok and stirfry until the spinach is half-wilted. Add the sauce, stir, and cover for a couple of minutes. Stir and taste a carrot or broccoli floret to see if the vegetables are done (ideally, they should retain some crunch, but not so much as to be unpleasant). When the vegetables are cooked or mostly cooked, add the pork back into the dish and stirfry until heated through, just another minute or two.
Serve with rice.