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中華風青菜炒め｜Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】さんのレシピ書き起こし

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Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]

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Ingredients

Komatsuna : 1 bunch
ベーコン : 2枚
しょうがの千切り : 1かけ
(A)にんにくのみじん切り : 1かけ
(A)オイスターソース : 小さじ2
(A)醤油 : 小さじ2
(A)酒 : 大さじ3
(A)片栗粉 : 1～2つまみ
ごま油 : 大さじ2

Time required

15minutes

Procedure

1) Cut komatsuna 00:49
Cut off the root of Japanese mustard spinach, divide it into two equal parts, and divide the stem into two equal parts.
2) Wash komatsuna 01:07
Wash the Japanese mustard spinach, put the stems in a bowl and mix with (A), and soak the leaves in water until used.
3) Fry the ingredients 02:47
Heat sesame oil in a frying pan, fry the bacon, add the stalks together with the soup and fry. Add the leaves to a frying pan and stir-fry them so that the whole leaves are entwined.
4) 皿に盛り付ける 04:21
小松菜の水分を切りながら、皿に盛り付け、煮詰めた残り汁をその周りに回しかける。好みでしょうがを散らす。

Point

・ Cut the bacon roughly.
・ Step 2 By soaking the leaves in water, you can make a chewy stir-fry.
・ Step 3 Fry the bacon to bring out the flavor. Add the stems and fry on high heat for 1-2 minutes.
・ It is recommended to add green vegetables with soup.