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炒め物（新生姜の炒め物）｜管理栄養士:関口絢子のウェルネスキッチンさんのレシピ書き起こし

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Registered dietitian: Ayako Sekiguchi's wellness kitchen

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Ingredients

fresh ginger : 400-500g
長ネギ : 1本
鷹の爪 : 5本
(A)醤油 : 大さじ4
(A)みりん : 大さじ4
(A)酒 : 大さじ2
ごま油(炒め用) : 適量
ごま油(仕上げ用) : 適量

Time required

20minutes

Procedure

1) prepare the vegetables 02:35
Wash fresh ginger thoroughly.
Cut the fresh ginger into 3-4 mm thick pieces and cut into thin strips.
Cut fresh ginger into fine pieces.
Make cuts on both sides of the green onion, cut from the end and chop coarsely.
Remove the seeds from the hawk's claws and cut them into appropriate sizes.
2) heat up 07:17
Heat skillet over medium heat.
Add sesame oil (for frying) and fry the hawk's claws.
Add spring onion and fry.
Add fresh ginger and fry.
Add (A) and boil down.
Add sesame oil (for finishing) and mix.
stop the fire.
3) put in a container 11:35
Complete by putting 2 in a clean container.

Point

・You can use as much fresh ginger as you want.
・Adjust the amount of hawk's claws to your liking.
・If you are concerned about the skin of the new ginger, scrape it off with a spoon.
・You can chop fresh ginger in a food processor.
・You can adjust the sweetness by adding a sweetener to your liking.
・It can be stored for 3 to 4 months in the case of frozen storage, and 3 to 4 weeks in the case of refrigerated storage.
・You can arrange it by putting it on the grilled eggplant.
・You can arrange it by adding it to pork shabu-shabu, chilled Chinese noodles, and pasta.