Sweet & Spicy Gochujang Pork with Spinach and Chickpeas

Low Fat

A 565-calorie Dinner recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 300g pork tenderloin, thinly sliced
• 200g chickpeas, canned, drained and rinsed
• 150g fresh spinach
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce (low sodium)
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp sesame oil
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1/2 red onion, thinly sliced
• 1 tsp sesame seeds, for garnish

Instructions

1. Prep: Thinly slice the pork tenderloin, mince garlic, grate ginger, and thinly slice red onion. In a medium bowl, whisk together gochujang, soy sauce, rice vinegar, honey, sesame oil, minced garlic, and grated ginger to create the marinade.
2. Marinate the pork: Add the sliced pork to the marinade, tossing to coat evenly. Let it sit for 5 minutes while you prepare other ingredients.
3. Cook the pork: Heat a large pan or wok over medium-high heat. Add the marinated pork and cook for 5-7 minutes, stirring frequently, until cooked through and slightly caramelized.
4. Add vegetables: Stir in the sliced red onion and drained chickpeas. Cook for another 3-4 minutes until the onion softens slightly.
5. Wilt the spinach: Add the fresh spinach to the pan. Cook, stirring occasionally, until the spinach has fully wilted, about 2-3 minutes.
6. Serve: Divide the stew evenly into two bowls. Garnish with sesame seeds.
7. Clean up: Rinse out the pan immediately after serving to prevent food from sticking.