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Stir-fried meat and vegetables (stir-fried taro and pork with oysters) | Recipe transcription by Kenmasu Cooking

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Ingredients

  • 里芋 : 3個
  • 豚肩ロース : 100g
  • ピーマン : 2個
  • 長ねぎ : 適量
  • (A)オイスターソース : 大さじ2
  • (A)醤油 : 大さじ1
  • (A)料理酒 : 大さじ1
  • (A)砂糖 : 小さじ2
  • (A)輪切り唐辛子 : 1つまみ
  • 油 : 大さじ1
  • ごま油 : 小さじ1

Time required

20minutes

Procedure

  1. 1) 具材の下ごしらえをする 00:47

    Peel the taro and cut into 5mm rounds.
    Place the taro in a bowl, sprinkle with salt, massage, and rinse with water.
    Remove the seeds from the peppers and cut them to match the thickness of the taro.
    Cut the green onion in half lengthwise, then into 3mm pieces.
    Add taro to boiling water and parboil for 10 minutes.
    Cut pork shoulder loin into bite-sized pieces.

  2. 2) 調味料を合わせる 04:56

    ボウルに(A)を入れて混ぜる。

  3. 3) 炒める 06:22

    フライパンに油を引き、豚肩ロースをほぐしながら入れて炒める。
    里芋を加えて強火で2分炒める。
    里芋に焼き目がつくまで炒めたら、ねぎとピーマンを入れて炒める。
    2を回しかける。
    照りがついて、たれが具材にしっかりと絡め合わさるまで炒める。
    ごま油を回しかけて軽く炒めたら完成。

Point

・Cut the taro into 5mm pieces to make it easier to cook and enjoy the unique texture of taro.
- Sprinkle salt on taro and rub it to remove the slime.
・Pork shoulder loin can be substituted with minced pork or pork belly.
・To brown the parboiled taro and make it more fragrant, add it to the pork and stir-fry.
・If you add sesame oil at the end and lightly stir-fry, the aroma will stand out even more.

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