Recipe - Stir-Fried Pork With Kimchee (The Frugal Gour

1 tablespoon Peanut oil
2 cup Napa Kimchee
One half pound Pork butt, cut or sliced up into
1 teaspoon Garlic, peeled and crushed
Pieces 1/8" thick by
One half teaspoon Korean red pepper flakes
1 1/2" long
Salt & fresh ground black
4 Scallions,cut into 2" pieces
Pepper to taste

GARNISH
Toasted sesame seeds

This dish is so simple that you'll suspect I've made a mistake. No, I
haven't. Once you get the pickles prepared, you're in for some very
profound but uncomplicated Korean cooking. Heat a wok, add the oil, and
chow(stirfry) the pork for a couple of minutes, adding salt and pepper.
Add the scallions and toss a bit. Add the Napa Kimchee, garlic, and red
pepper. Chow (stirfry) for a couple of minutes until all is hot. Remove to
a plate and sprinkle with toasted sesame seeds. Note: Be careful with the
salt because the Napa Kimchee is already salty.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini