【 youtu.be/RQWCpgLuAmU 】Pork Belly and Kimchi Stir fry is a filling dish, can be made for both lunch and dinner with a small touch of spice within it. I definitely recommend it and is certainly eaten by many Koreans who love a balanced meal with meat and small hint of vegetables. If you cant finish the entire dish you can always save it for later and can be easily eaten with toast and melted cheese for the next day, breakfast or lunch. My daughters certainly enjoy it with some melted cheese on a crunchy toast and sometimes there is not enough for the next day- they already finished it on the same day for dinner!

In the style of Shandong, and taken with liberties from Martin Yan, this soup has a seriously savory body that invites you to eat everything broth and all. It starts with a stir fry of pork, mushrooms, and veggies, followed by an Asian stock, which poaches eggs. The soup is labeled over noodles. Surprisingly hearty yet light.

This is a great tasting colorful pork dish. The great thing is you can substitute many different vegetables. Whatever you have in the refrigerator.

This is a little spicy to some.

I just tried adding glass noodles to a pork and kimchi stir-fry and it was tasty, so... Recipe by yamita

This is my favourite quick and healthy dinner. I usually have one serving for dinner and refridgerate or freeze the rest of the vegetables after cooking them to have a ready-made meal for busy weekdays. I vary the vegetables I use to provide colour and different tastes everytime I make this. You can also use quinoa instead of the chicken for a nutritious vegetarian meal.

When you have a robust appetite, it's ok to have as much shirataki noodles as you want! This stir-fry dish has the nice refreshing taste of shiso leaves.-Adjust the taste according to the amount of shirataki noodles. When you use a lot, they'll contain a lot of water and the taste will become thin.-Using beef instead of pork is also delicious! Adding mushrooms will be tasty as well.-Plenty of shiso leaves makes the dish taste better. Recipe by Ayuq

I had leftover cooked pork chops and decided to whip up a stir fry yummy

I always make pork and ginger stir fry with a soy sauce base, but this time I tried it with miso. To give it more volume and a bit of color, I added some vegetables.I recommend using pork belly. This time I used peppers and onion, but you can use whatever veggies you like. Recipe by annnnn

Did a Shoyu Chicken a couple of weeks ago and it was great so I've used the same marinate for this one. Definitely a keeper.

I wanted to make a rice bowl with ginger pork but instead, I put the stir-fry on shredded cabbage.Coat the pork with flour before frying it. This makes the pork absorb the sauce better. For 2 servings. Recipe by FarmersK