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炒め物（豚肉と小松菜の炒め物）｜ちゃらりんこクックさんのレシピ書き起こし

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Chara Rinko

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Ingredients

小松菜 : 200g
豚バラスライス : 100g
長ネギ : 15cm
ニンニク : 1片
(A)酒 : 大さじ1
(A)鶏ガラ : 小さじ1
(A)オイスターソース : 小さじ1
(A)塩 : 小さじ1/2
(A)胡椒 : 少々
(A)醤油 : 大さじ1/2
ごま油 : 小さじ1/2
Sake (for pork belly) : 1 teaspoon
塩(豚バラ用) : 少々
胡椒(豚バラ用) : 少々
油 : 大さじ1と1/2

Time required

10minutes

Procedure

1) Preparing the materials 00:38
Cut off the roots of the komatsuna.
Trim the hard part of the stem of the komatsuna.
Cut the stem of the komatsuna into 3cm wide pieces and the leaves of the komatsuna into 4-5cm wide pieces and wash them under running water.
Separate the stems and leaves of the komatsuna.
Roughly chop the garlic.
Slice the green onion thinly and diagonally.
Cut the pork belly slices into thin slices.
Rub the pork belly slices with sake (for the pork belly), salt (for the pork belly), and pepper (for the pork belly).
2) 合わせ調味料をつくる 05:00
ボウルに(A)を入れ混ぜる。
3) フライパンで炒める 05:50
Heat a frying pan and add oil.
Stir-fry the pork belly slices from step 1 over medium heat.
Add oil (not listed) to a frying pan, add the garlic and green onion from step 1, and stir-fry.
Add the komatsuna stems and fry over high heat.
When the komatsuna stems become translucent, add the komatsuna leaves and stir-fry.
Add the seasoning mixture from 2 and stir.
Add sesame oil and fry until done.

Point

・Chop the komatsuna from the cut end toward the tip of the leaf and remove the veins.
・If you find it difficult to remove the strings from the komatsuna, use a peeler.
- Soaking Komatsuna leaves in water for about 30 minutes will remove the harsh taste.
・If you like spicy food, you can add chili pepper or bean paste.
・The pork belly slices in the video are cut into pieces for grilled meat.
・If the pork belly slices are 80% cooked, the residual heat will cook them.