Miso Flavoured Spring Cabbage and Mushrooms

Name: Miso Flavoured Spring Cabbage and Mushrooms
Yield: 2 servings
Cuisine: American
Ingredients: 150 grams Sliced pork chunks; 5 leaves Spring cabbage; 100 grams Shimeji mushrooms; 2 tbsp ＊ Miso; 1 tbsp ＊ Sugar; 1 tbsp * Mirin; 1 Sesame oil; 1 Salt and pepper

cookpad.japan @cookpad_jp

I received lots of spring cabbage.

You can use any part of pork such as belly or thigh meat.
You can use any kind of mushrooms for this dish.

Add doubanjiang spicy bean paste for a sweet and spicy flavour.

Don't overcook the spring cabbage and keep the crunchy texture. Recipe by bobitin

I received lots of spring cabbage.

You can use any part of pork such as belly or thigh meat.
You can use any kind of mushrooms for this dish.

Add doubanjiang spicy bean paste for a sweet and spicy flavour.

Don't overcook the spring cabbage and keep the crunchy texture. Recipe by bobitin

cookpad.japan @cookpad_jp

I received lots of spring cabbage.

You can use any part of pork such as belly or thigh meat.
You can use any kind of mushrooms for this dish.

Add doubanjiang spicy bean paste for a sweet and spicy flavour.

Don't overcook the spring cabbage and keep the crunchy texture. Recipe by bobitin

I received lots of spring cabbage.

You can use any part of pork such as belly or thigh meat.
You can use any kind of mushrooms for this dish.

Add doubanjiang spicy bean paste for a sweet and spicy flavour.

Don't overcook the spring cabbage and keep the crunchy texture. Recipe by bobitin

Saved

Ingredients

2 servings

150 gramsSliced pork chunks
5leaves Spring cabbage
100 gramsShimeji mushrooms
2 tbsp＊ Miso
1 tbsp＊ Sugar
1 tbsp* Mirin
1Sesame oil
1Salt and pepper

Saved

Steps

1

Cut all the ingredients into bite sized pieces. Combine the ＊ ingredients.
2

Fry the pork with sesame oil. Once the meat cooks, add the shimeji mushrooms. Season with salt and pepper.
3

After a quick stir fry, add the ＊ ingredients. Turn up the heat to high and stir.
4

Add the cabbage and fry quickly.
5

Done!
6

I used liquid miso because it is easy to mix. If you use normal miso, add dashi stock to loosen.