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:

2 t canola 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*

Turn over with a spatula until the cabbage is mixed in. Add the sauce and continue to mix and fry until everything is coated and the sauce thickens, about 2-3 minutes. While stirring, add 1 t sesame oil. (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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