Savory Pork and Korean Rice-Cake Stir-Fry

Tender sliced pork, chewy Korean rice cakes, bok choy, and green beans are quickly tossed in a savory soy-ginger glaze for a complete wok supper.

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

Wok or large skillet · Mixing bowl · Small bowl · Instant-read thermometer · Lid for wok or skillet

Soften firm rice cakes

Warm-water soaking helps cold, firm cakes separate; drain them well before they enter the wok.

Serve immediately

Rice cakes continue absorbing sauce as they stand, so bring the wok to the table while the glaze is loose and glossy.

01. Separate the rice cakes; soak firm or stuck cakes in warm water for 10 minutes and drain before stir-frying.

02. Whisk soy, water, cornstarch, sesame oil, and pepper until smooth so the glaze thickens evenly.

03. Slice pork evenly across the grain and cut bok choy stems separately from the leaves so each part cooks at the right pace.

04. Sear pork quickly in shimmering oil; check the thickest pieces for 145 F, then transfer them with their juices.

05. Stir-fry beans and stems first, then add ginger, garlic, and leaves briefly so the aromatics stay fragrant.

06. Add drained rice cakes and broth, cover 3 to 4 minutes, and stir halfway; the cakes should bend slightly when ready.

07. Add the re-whisked glaze and toss until it forms a light sheen, then return pork and juices just to heat through.

08. Serve at once so the rice cakes stay chewy and the green vegetables retain their crisp-tender bite.