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
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*
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. (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.
Posted by Diane at 5:37 PM