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小松菜と豚肉の春雨炒め｜奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】さんのレシピ書き起こし

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奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】

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Ingredients

春雨 : 50g
小松菜 : 1束
chopped pork shoulder loin : 150g
片栗粉 : 小さじ1
醬油 : 小さじ1
にんにく : 1片
(A)オイスターソース : 大さじ2
(A)醬油 : 大さじ1
(A)水 : 大さじ1
ごま油 : 適量
胡椒 : 適量

Time required

15minutes

Procedure

1) make preparations 01:34
Add vermicelli to boiling water and boil.
Take it out in a colander and cut it into easy-to-eat sizes with kitchen scissors.
Cut the komatsuna into 3-4cm pieces and separate the stems and leaves.
Crush and mince the garlic.
Season the pork with potato starch and soy sauce.
Make the combined seasoning in (A).
2) stir fry 06:15
Add sesame oil to a heated frying pan.
Add the komatsuna stems and stir-fry with salt (not listed).
Add the leaves and stir-fry until they become soft, then take them out.
Add sesame oil and fry until pork is browned.
Add garlic and vermicelli and mix with pork fat.
Put the Japanese mustard spinach back in and stir-fry while mixing (A).
Drizzle sesame oil for flavor.
Arrange on a plate and complete.

Point

・Ingredients are for 2 people.
・Use domestic vermicelli.
・Boil the vermicelli until it becomes transparent and there is no core inside.
・When using vermicelli in a stir-fry, do not rinse with water after boiling.
・You can remove the dirt by soaking the komatsuna stems in water after cutting them.
・Because the stalks and leaves of Japanese mustard spinach cook differently, fry them separately.
・Crush the garlic before chopping it to release the aroma.
・Adding soy sauce to the oyster sauce brings out the flavor.
・As soon as you put the komatsuna in the frying pan, shake the salt immediately.
・Mixing the vermicelli with pork fat makes it delicious.
・It can be finished in a short time by frying the Japanese mustard spinach first.
・Because the vermicelli absorbs the moisture from the vegetables, it does not become watery.
・Fry the meat and vegetables separately.
・Add pepper to finish.