Target: 6 × 4 inches · landscape

Savory Pork and Korean Rice-Cake Stir-Fry

40 min · 4 servings

Ingredients

□ 12 oz refrigerated Korean cylindrical rice cakes (tteok)

□ 1 lb pork tenderloin, trimmed and sliced 1/4 inch thick

□ 1 tbsp neutral high-heat oil

□ 8 oz green beans, trimmed and cut into 2-inch lengths

□ 2 small bok choy, stems sliced and leaves cut into ribbons

□ 1 tbsp finely grated fresh ginger

□ 3 garlic cloves, finely grated

□ 1/2 cup low-sodium chicken broth

□ 3 tbsp low-sodium soy sauce

□ 2 tbsp water for the glaze

□ 1 tsp cornstarch

□ 1 tsp toasted sesame oil

□ 1/4 tsp freshly ground black pepper

1. Separate rice cakes; soak 10 minutes in warm water if firm, then drain. Whisk soy, water, cornstarch, sesame oil, and pepper.

2. Prep pork and vegetables. Sear pork quickly in hot oil until the thickest pieces reach 145 F; transfer to a plate.

3. Stir-fry beans, bok choy, ginger, and garlic. Add rice cakes and broth, cover 3–4 minutes until chewy.

4. Toss with glaze until glossy, return pork and juices just to heat through, and serve immediately.

Cook’s note: If the pan dries before firm rice cakes soften, add a small splash of water and keep them covered.