煮物（白菜と鶏ひき肉の無水うま煮）｜こっタソの自由気ままに【Kottaso Recipe】さんのレシピ書き起こし

Cut off the core of the Chinese cabbage and separate it into leaves and core.
Cut the stems into thin strips and wash them with water.
The leaves are slightly thicker than the stems, and the carrots are cut into strips.
Cut the shimeji mushrooms into pieces.

Heat a little rice oil in a frying pan, stir-fry the core of the Chinese cabbage for about 1 minute first, season with salt, and remove when heated through.
Add a little rice oil and lightly stir-fry the minced chicken breast to loosen it.
Lower the heat to low (A) and add the grated ginger with its skin on.
Turn the heat to high and when the alcohol starts to evaporate, add the vegetables and stir-fry.
Finally, add the Chinese cabbage leaves and dashi granules, cover, and steam-fry over medium heat for about 1 minute.

Turn off the heat, adjust the taste with salt and pepper (not listed), and add the water-soluble potato starch.
Heat it over high heat for about 1 minute until it thickens, then put it in a bowl and sprinkle with a little black pepper if you like.