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肉巻き（ソース野菜肉巻き）｜栗原心平「ごちそうさまチャンネル」さんのレシピ書き起こし

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Shinpei Kurihara "Feast Channel"

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Ingredients

豚ロース肉(しゃぶしゃぶ用) : 12枚(250g)
ピーマン : 3個
もやし : 適量
塩 : 小さじ1/4
黒こしょう : 適量
片栗粉 : 適量
(A) Nakano sauce : 大さじ1
(A) Worcestershire sauce : 大さじ1/2
(A) Oyster sauce : 大さじ1/2
サラダ油 : 大さじ1/2
dried bonito : 適量
青のり : 適量

Time required

15minutes

Procedure

1) 下準備する 01:51
Cut the peppers in half and remove the stem and seeds.
Stagger the pork pieces and spread them out so that they overlap slightly.
Stuff the green peppers with bean sprouts and wrap them in pork.
2) season 03:30
Season 1 with salt and black pepper, and sprinkle with potato starch.
3) bake 04:11
Pour oil into a frying pan and heat over medium heat.
Arrange the peppers face down, cover with a lid, and cook over medium heat for about 3 minutes.
Mix (A) together.
Once browned, flip over, cover again and bake for 2 minutes.
4) 仕上げる 06:13
When 3 is well cooked and browned, add A, turn off the heat and mix to coat the whole.
Place on a plate, top with bonito flakes and green seaweed to finish.

Point

・By wrapping the bean sprouts inside the bell pepper, you can keep the moisture of the vegetables.
・The key is to bake the green peppers from the back, which is difficult to cook through.
・By sprinkling potato starch, the sauce will be firmly mixed.
・Since the ingredients used are the same as yakisoba, you can be satisfied without noodles, and it is also recommended for dieters.