Stir-fried Chinese vegetables and soboro ｜ Koh Kentetsu Kitchen [Cooking researcher Koh Kentetsu official channel]'s recipe transcription
- 豚ひき肉 : 250g
- 青梗菜 : 2株
- Shredded ginger : 1片分
- ごま油 : 大さじ1
- 塩 : 少々
- (A)オイスターソース : 大さじ1
- (A)しょうゆ : 大さじ1/2
- (A)砂糖 : 大さじ1/2
- (A)酒 : 大さじ3
- (A)片栗粉 : 小さじ1/3
- (A)おろしにんにく : 1/2片分
Cut the bok choy into stems and leaves.
Divide the stem part vertically into 8 equal parts without dropping the root.
Fry the bok choy and give it to the bat
Put sesame oil in a frying pan, heat it, and add the stem of bok choy.
When the oil is familiar to the stem, add the leaves of bok choy.
Add salt, fry quickly and give to a vat.
Add sesame oil to the same frying pan, add minced pork, and light.
Do not loosen the minced pork, but grill it as a lump.
Sprinkle 1 tablespoon of (A) mixed in 2 and season the minced pork.
When one side is burnt, turn it over and make a similar burn, and lightly loosen the lumps.
Put the bok choy back in and stir-fry to finish.
When the minced pork is cooked, add the remaining (A) and entangle quickly.
After letting the minced pork suck the sauce well, put the bok choy back in the bat.
Fry the whole thing so that it is entwined, add ginger slices, and it's done.
・ The stem of bok choy may have sand at the root, so wash it well with running water.
・ If you stir-fry the stems of bok choy to the extent that the oil blends in well and the leaves to the extent that they are mixed, the texture will be good.
・ By frying the minced pork as a lump without loosening it, the water does not fly and the taste becomes easier to soak in.
・ You can enjoy a different texture of minced pork by grilling it on both sides like a hamburger steak.