Sunday, May 29, 2016

Pork and Vegetable Stir-fry

This can be made with thinly sliced chicken breasts instead of pork.

First, chop the vegetables, whisk together the sauce, and slice the meat. Mix into the sliced meat:

1 t cornstarch


Whisk together:

1 T miso paste
1 T mirin
2 T sake
½ t salt

Heat in a frying pan over a medium flame:

1 t canola oil
1 t sesame oil

Add and heat until fragrant:

1 t finely chopped garlic or garlic paste

Add and stir-fry:

1 carrot, sliced in long, thin strips (about 2mm thick)

After about a minute, add:

150-200 gm thinly sliced pork, cut into bite-sized pieces

Stir-fry until pork turns whitish. Then add:

2 C roughly chopped cabbage leaves*

Stir-fry until the vegetables start to soften, about 2-3 minutes. Add the sauce and continue to mix and fry until everything is coated and the sauce thickens. (The vegetables will be cooked when they are brightest in color. Try not to overcook them.)

Serve over rice.

*If you want to use the thick, white parts of the cabbage leaves, add them along with the meat since they take longer to cook.

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