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炒め物（白菜の豚骨醤油炒め）｜1型糖尿病masaの低糖質な日常さんのレシピ書き起こし

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Low-carb restaurant / masa

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Ingredients

Pork minced meat : 200g
白菜 : 350g
糖質ゼロ料理酒 : 大さじ1
(A) Dark soy sauce : 小さじ2
(A)Chicken soup base : 小さじ1
(A) Unadjusted soy milk : 大さじ2
(A) Garlic tube : 少々
(A) Ginger tube : 少々
(A) Umami seasoning : 3振り
塩胡椒 : 少々
ラード : 適量
白すりごま : 適量
糸唐辛子 : 適量

Time required

20minutes

Procedure

1) Prepare the ingredients 01:01
Cut the Chinese cabbage into 7-8mm wide pieces.
Add zero-carbohydrate cooking sake and salt and pepper to the pork and rub.
2) make the sauce 01:31
Add (A) to a container and mix.
3) stir fry 01:55
Add lard to the frying pan.
Add the pork and brown it.
Add the Chinese cabbage and coat with oil.
Cover and heat over low to medium heat for 3 minutes.
When the Chinese cabbage is cooked, add Step 2 and stir-fry until the liquid evaporates.
4) 盛り付ける 02:54
お皿に3を盛る。
白すりごまを散らす。
糸唐辛子を乗せて完成。

Point

・Recipe for stir-fried pork bone and soy sauce with low-carbohydrate Chinese cabbage.
・Amount for 2 people.
・The amount of sugar per person is 4.7g.
・You can substitute lard for sesame oil.
・During step 3, taste at the end and adjust each seasoning to your desired flavor intensity.
・Recipes that allow you to consume large amounts of Chinese cabbage.