煮物（白菜と春雨のうま煮）｜料理人設楽の料理道場さんのレシピ書き起こし

Return the vermicelli to the directions on the package.
Separate the Chinese cabbage into leaves and core.
Cut the core of the Chinese cabbage in half lengthwise and then cut it diagonally crosswise.
Cut the Chinese cabbage leaves into large pieces.
Wash carrots well and wipe dry.
Slice the carrot diagonally into two 1cm thick slices, including the skin.
Cut the carrot in half diagonally again.
Cut the carrot in half horizontally, return it to its original shape and slice it thinly.
Crush the garlic with the back of a knife and roughly chop.

Put (A) into a bowl.
Put (B) into another container.
Pour the vermicelli from Step 1 into a colander and drain the water.

Set the frying pan to medium heat and add the oil.
Stir-fry the minced pork.
Add vegetables from step 1 and stir-fry.
Cover with a lid and let it simmer.
When the Chinese cabbage becomes soft, add the seasonings from step 2 and simmer.

When the Chinese cabbage becomes soft, add the vermicelli and simmer for 2 to 3 minutes.
When the vermicelli becomes soft, add the water-soluble potato starch from step 2 little by little and mix.
When it boils, stir in the sesame oil.
Place in a bowl and sprinkle with chopped green onions to complete.