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Stir-fried dish (vegetable stir-fry) |

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Chara Rinko

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Ingredients

cabbage : 100g
にんじん : 30g
小松菜 : 40g
キクラゲ : 30g
もやし : 200g
豚こま肉 : 20g
(A) Liquor : 大さじ1
(A) Chicken bone soup base : 小さじ1
(A) salt : 2～3g
(A) Oyster sauce : 小さじ1
(A) Soy sauce : 小さじ1
(A) Pepper : 少々
炒め油 : 適量
ごま油 : 少々

Time required

25minutes

Procedure

1) cut material 02:28
Cut the cabbage into strips.
Cut the carrots into strips.
Slice the onion along the grain.
Cut off the base of the komatsuna and remove the streaks.
Cut the leaf part into 5 cm width and the stem part into 3 cm width.
Cut the fungus into small pieces.
2) season 05:42
Add Shaoxing wine (not listed) to pork sesame and rub.
Season with salt (not listed) and pepper (not listed).
3) make seasoning mix 06:21
Put (A) in a bowl and mix.
4) 炒める 07:22
Heat a frying pan, add oil, and remove excess oil.
Turn off the heat, add 2, stir-fry in the remaining heat, and remove when cooked.
In a frying pan, add the oil, komatsuna (Japanese mustard spinach), ingredients other than the cloud ear mushroom, the pork sesame meat, and the bean sprouts, and fry over high heat.
When the oil is completely absorbed, add the komatsuna stems and wood ear mushrooms and stir-fry.
Add the komatsuna leaves and fry, spreading the ingredients on the sides of the frying pan.
3. Add sesame oil in order and fry each time.
Finished on a plate.

Point

・Wash the fungus with water and remove the stalks before using.
・Lightly soak the bean sprouts in water, then drain. If you are concerned about the beard, remove it before using.
・Pepper can be white pepper, black pepper, coarse ground pepper, etc.
・If possible, use an iron frying pan.
・Cut the soft part of the cabbage from Step 1 into large pieces.