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Curry (Chinese cabbage and chive curry) | Recipe transcription by Meal Challenge!

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Ingredients

白菜 : 200g
Pork minced meat : 150g
玉ねぎ : 1/4 piece
ニラ : 1/2 bunch
しょうが : 1 piece
にんにく : 1 piece
鷹の爪 : One
カレー粉 : 2 tablespoons
水 : 500cc
(A) Soy sauce : 3 tablespoons
(A) Sugar : 1 tablespoon
(A)Chinese seasoning : 2 teaspoons
酒溶き片栗粉 : 適量

Time required

20minutes

Procedure

1) cut the ingredients 01:30
Thinly slice the garlic and onion, and julienne the ginger.
Cut the Chinese cabbage and chives into roughly 2cm pieces.
Cut the pork into bite-sized pieces.
Cut the hawk claws in half and remove the seeds.
2) 炒める 05:16
Heat salad oil in a hot frying pan and stir-fry the ginger, garlic, and hawk claws until fragrant.
Add the pork and once the meat is cooked through, add the onions and Chinese cabbage and stir-fry until tender.
3) 調味する 07:10
Add curry powder to step 2 and mix.
Add water and (A) and boil for 2 minutes.
Add sake-dissolved potato starch and simmer for 1 minute until thickened.
4) 盛り付ける 12:09
Finally, add the chives and bring to a boil, then pour the curry onto a plate with rice (not listed) and garnish with pickled ginger (not listed) if desired.

Point

・Ginger and garlic can be used in tubes.
・Ginger should be cooked with the skin on, as the aroma comes from the skin.
・When frying, set the heat to high.
・In addition to pasty Chinese seasoning, you can also use granulated Chinese soup or Japanese-style soup stock instead.
・Sake-soluble potato starch is a half-and-half solution of sake and potato starch in a 500ml plastic bottle. It would be convenient if it could be stored well and you could just shake it up each time you use it.