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20minutes
Divide the bok choy into stems and leaves and cut.
Pour oil into a frying pan, heat, add pork and fry until the color changes. When the color of the meat changes, add bok choy and fry to mix.
When the whole is cooked, add ponzu vinegar and quickly let the taste blend in. Add salt and pepper to taste. Add butter and let the taste blend in. Add an appropriate amount of gang.
When the whole is soaked in flavor, turn off the heat and serve on a plate to complete.
・ When frying bok choy, stir-fry from the stem, which is difficult to cook. After the whole is cooked, put the leaves in.
・ Because it is ponzu, it is recommended as a dish when you want to eat refreshing meat.
・ By adding butter, the richness and umami will come out and it will be delicious.
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