Buta Kimchi

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Buta Kimchi

Servings: 2 (272 g each)

INGREDIENTS

400 g (14 oz) pork center loin boneless - thinly sliced

50 g (5 tbsp) red onion – cut into thin ribbons or green onion

32 g (2 tbsp) sesame oil, olive oil, or avocado oil

245 g (1 cup) Kimchi

30 g (2 tbsp) sugar free, gluten free tamari

15 g (1 tbsp) rice vinegar or white wine vinegar or apple cider vinegar

DIRECTIONS

1. Cut the pork into thin bite-size pieces of about 2½ inches or 6.5 cm length
2. Place a wok or skillet on the stovetop set to medium heat. Pour the oil into the wok. When the oil is sizzling place the pork pieces in a single layer. Fry for 1 minute on the first side, flip and fry 1 minute on the other side
3. To the wok, add the red onion sections and the Kimchi. Pour the tamari and vinegar of your choice over the mixture. Toss while cooking for about 2 minutes. Transfer to a cool serving platter to prevent overcooking

MACRONUTRIENTS CHART

FYI

Serve with my Ginger Cauli Rice Stir Fry or my Ginger Garlic Bok Choy - one or both of these side dishes.

Recipe tags: Better than take out, celiac recipes, gluten free buta kimchi, gluten free stir fry, Japanese keto food, Japanese keto recipes, Japanese pork Kimchi stir fry, keto asian recipes, keto diabetic recipes, keto diet, keto diet for beginners, keto for weight loss, keto kimchi, keto meal prep, keto meals, keto meals and recipes, keto pork and kimchi, keto pork and kimchi stir fry, keto pork stir fry, keto recipes, keto stir fry, low carb buta kimchi, low carb kimchi, low carb pork and kimchi stir fry, pork kimchi stir fry

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By Angela Wilkes
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Cuisine: Japanese
Category: Meal under 30 minutes
Created: May 4, 2023