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炒め物（回鍋肉）｜George ジョージさんのレシピ書き起こし

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George George / Jojiro ch's person

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Ingredients

キャベツ : 1/2個
ピーマン : 3個
ニンニクの芽 : 2本
ニンニク : 2かけ
生姜 : 10g
豚肩ロース肉 : 200g
(A)鷹の爪 : 適量
(A)豆豉 : 1つまみ
(A)豆板醤 : 大さじ1と1/2
(A)甜麺醤 : 大さじ1
(B)紹興酒 : 大さじ1
(B)みりん : 大さじ1
(B)醤油 : 小さじ1/2

Time required

10minutes

Procedure

1) 下ごしらえをする 00:31
Tear the cabbage into bite-sized pieces and mash it lightly with your hands.
Cut the green peppers into bite-sized pieces, cut the garlic buds diagonally, and mince the garlic and ginger.
Sprinkle the pork shoulder loin cut into bite-sized pieces with salt (not listed) and flour (not listed).
2) 材料ごとに炒める 04:16
Heat oil (not listed) in a frying pan and stir-fry the cabbage, green peppers, and salt (not listed) from 1 over high heat.
Heat oil (not listed) in a frying pan and fry the pork shoulder loin from Step 1 over high heat.
Transfer the stir-fried cabbage, green peppers, and pork shoulder loin to separate containers.
3) たれを作る 06:13
Heat oil (not listed) in a frying pan and sauté the garlic and ginger from step 1 over medium heat.
Add (B) in order and boil down lightly.
4) すべての材料とたれを絡める 07:11
3にニンニクの芽と2を順に加え、絡めながら炒める。
お皿に盛り付けたら完成。

Point

・You can adjust the spiciness by removing the seeds from the hawk's claws.
・Sake may be substituted for Shaoxing wine.
・Commercially available tube-type garlic and ginger may be substituted.
・When frying the cabbage and green peppers in step 2, steam fry with the lid on.