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炒め物（豚肉と小松菜の中華風炒め）｜1型糖尿病masaの低糖質な日常さんのレシピ書き起こし

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Low-carb restaurant / masa

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Ingredients

Pork sesame : 200g
小松菜 : 1束(約240g)
卵 : 3個
(A) Sugar-free cooking sake : 大さじ2
(A) Oyster sauce : 小さじ1
(A) Chicken stock base : 小さじ1
(A) Garlic tube : 少々
(A) Umami seasoning : 少々
塩胡椒 : 少々
Sesame oil (for eggs) : 適量
Sesame oil (for frying) : 適量
白炒りごま : 適量

Time required

15minutes

Procedure

1) prepare the ingredients 00:57
Cut the komatsuna into 5 cm wide pieces and wash.
Crack the eggs into the container and mix.
2) mix the seasonings 01:28
Put (A) in a container and mix.
3) stir fry 01:49
Heat a frying pan and add sesame oil (for eggs).
Add beaten eggs and mix well.
Heat sesame oil (for frying) in a frying pan, add the pork sesame and fry.
Sprinkle with salt and pepper and sear.
Add the komatsuna, cover with a lid, and steam for 1 minute.
Cover and heat for an additional minute.
Add 2 and evaporate the alcohol over high heat.
Turn off the heat and add the scrambled eggs back in and mix.
4) 盛り付ける 03:20
お皿に3を盛る。
白炒りごまを散らして完成。

Point

・Recipe for Chinese-style stir-fried low-sugar pork and Japanese mustard spinach.
・The amount is for two people.
・Carbohydrate content per serving is 2.2g.
・Easy to make with 3 ingredients.
・At the end of step 3, taste and adjust the strength of each seasoning to your liking.
・It is a filling item.