Kimchi and Tenderloin Stir-Fry

Ingredients

• 1 tablespoon agave syrup 
• 2 cups brown rice raw prepared
• 1 tablespoon canola oil 
• 0.5 teaspoon chili oil hot
• 1 teaspoon garlic chili sauce 
• 0.3 cup cilantro leaves chopped
• 2  garlic cloves chopped
• 2 teaspoons ginger diced peeled
• 0.3 cup green onions sliced
• 1 jar kimchi store-bought
• 0.3 cup mirin 
• 1 pound pork tenderloin skinless cut in 4 by 1/2-inch strips
• 0.3 cup soya sauce 
• 2 cups pkt spinach fresh washed trimmed

Equipment

• frying pan
• wok

Directions

1. Watch how to make this recipe.
2. Combine the soy, mirin, garlic chili sauce, ginger, garlic and honey or agave in a non reactive dish or resealable bag.
3. Add the pork and let sit at room temperature for 20 minutes or refrigerate up to 1 hour.
4. While the pork is marinating, chop the vegetables and set aside. Strain the kimchi reserving the liquid.
5. Drain the liquid from pork and reserve.
6. Heat a wok or large heavy skillet over medium-high heat.
7. Add the canola oil and when smoking, add the pork and cook until just crisp, about 3 to 5 minutes, being careful not to overload the wok or pan, or the meat will steam.
8. Remove the pork to plate and keep warm.
9. Add the onions, spinach and kimchi and 1/2 of each reserved liquids (the pork marinade and kimchi liquid).
10. Add more if you like extra sauce. Cook until pork is still tender and spinach is just wilted, about 3 to 4 minutes more.
11. Transfer the pork mixture to a serving dish.
12. Garnish with cilantro and a drizzle of hot chili oil, if using.
13. Serve with rice.