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ニラ玉（豚こま肉のニラ玉）｜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

ニラ : 1束
豚こま肉 : 100g
卵 : 2個
油 : 適量
味付き塩コショウ : 少々
(A) Water : 160ml
(A) Alcohol : 大さじ1
(A) Chicken stock powder : 小さじ2
(A) Oyster sauce : 大さじ1
(A) Cane sugar : 小さじ1
(A) Soy sauce : 大さじ1
(B) Water : 小さじ2
(B) Potato starch : 小さじ2
ごま油 : 小さじ2

Time required

15minutes

Procedure

1) Stir-fry 00:20
Add oil to a well-heated wok.
Add the pork and seasoned salt and pepper and stir fry.
When the pork is about 80% done, add the chive stalks cut into 5cm pieces and stir fry lightly.
Add the chive leaves and stir fry lightly.
Add (A) and stir fry.
Add the premixed (B) and heat.
Once it thickens, add sesame oil to the edge of the pan and fry.
Place on a plate.
2) 半熟卵を作る 02:10
ボウルに卵を割り入れて溶きほぐす。
よく焼いた中華鍋に、油大さじ1と1/2(分量外)を引き、溶き卵を流し入れる。
かき混ぜながら加熱し、半熟になったら火からおろす。
3) 盛り付ける 02:43
1のお皿の上に、2を乗せたら完成。

Point

・Cut the chives into 5cm pieces in advance.
・You can use hot water instead of water.
・It is a good idea to mix the water-dissolved potato starch (B) beforehand.
-Adding sesame oil at the end and baking gives it a fragrant and glossy finish.
・A dish that goes well with rice and is perfect as a side dish or snack.