浅漬け（ナスときゅうりの白だし浅漬け）｜あさごはんチャンネルさんのレシピ書き起こし
あさごはんチャンネル Time required : 10minutes
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Seisho Pepper Meat Thread (Pork Green Pepper Meat Thread) | Transcript of recipe from Kuma no Genkai Shokudo
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Ingredients
- green pepper : 5 pieces
- pork : 100g
- タケノコ : 105g
- (A) Ginger : 1/2 to 1 piece
- (A) Garlic : 1/2 to 1 piece
- (B) Water : 50ml
- (B) Chicken soup base : 小さじ1
- (B) Alcohol : 大さじ1
- (B) Soy sauce : 小さじ1/2
- (B) Salt : 小さじ1/4
- Black pepper : ひとつまみ
- ごま油 : 適量
Time required
15minutes
Procedure
-
1)
make the sauce
00:30
Grate (A) into a bowl.
Add (B) and mix.
Add black pepper and mix. -
2)
make preparations
02:13
Cut the pork and add to the bowl from step 1 to marinate.
Drain the bamboo shoots.
Cut the peppers into thin pieces. -
3)
焼く
03:40
Light a frying pan and fry the bamboo shoots.
Add only the pork from bowl 2 and stir-fry until cooked through.
Add green pepper and fry.
Add the sauce from step 1 and stir-fry further.
Add sesame oil and stir fry. -
4)
盛り付ける
05:53
お皿に盛り付けて完成。
Point
・We use thinly sliced pork thighs.
・It is best to use pork that is as thin as possible.
・Cut off the tops of green peppers and scoop out the stems so that you can use all the bell peppers.
・In step 3, the bamboo shoots are roasted unglazed, but if you want to add oil, be careful as the bamboo shoots can burn easily.
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