Pork And Kimchi Stew

• 1 tablespoon vegetable oil
• 1 pound boned country pork ribs, cut into 1/2-in. pieces
• 1/2 onion, thinly sliced
• 1 tablespoon chopped garlic
• 1 tablespoon chopped ginger
• 6 cups reduced-sodium chicken broth
• 1 1/2 cups kimchi (Korean-style fermented cabbage)* with some juice, coarsely chopped
• 1/2 to 1 jalapeno chile, thinly sliced
• 2 teaspoons toasted sesame oil
• 2 teaspoons reduced-sodium soy sauce
• 1 teaspoon toasted sesame seeds
• Salt and pepper
• 8 ounces silken tofu, cut into 1-in. cubes
• 3 green onions, sliced

1. Heat vegetable oil in a medium pot over medium-high heat. Add pork and cook until starting to brown, about 3 minutes. Add onion, garlic, and ginger and cook until onion begins to soften, about 2 minutes. Add broth, cover, and boil until pork is tender, 7 to 10 minutes.
2. Add kimchi, jalapeno, sesame oil, soy sauce, and sesame seeds; cover and return to a boil. Season to taste with salt and pepper. Add tofu and half the green onions and cook until heated through. Ladle into bowls and sprinkle with remaining green onions.
3. *Find in the Asian aisle of most grocery stores or refrigerated in the produce section.

vegetable oil, pork ribs, onion, garlic, ginger, chicken broth, cabbage, chile, sesame oil, soy sauce, sesame seeds, salt, silken, green onions

Taken from www.myrecipes.com/recipe/pork-kimchi-stew (may not work)