Stir Fried Vegetables

Name: Stir Fried Vegetables
Cuisine: American
Ingredients: 3 slice Thinly sliced pork belly; 3 large leaves Cabbage; 1 bag Bean sprouts; 1 small Onion; 1/2 bunch Chinese garlic chives; 1 The white part of a Japanese leek; 2 cm Carrot; 5 grams Finely julienned wood ear mushrooms (optional); 1 clove Garlic; 10 grams ＊Weipa; 1 tbsp ＊Soy sauce; 2 tbsp ＊Sake; 1 tsp ＊Mirin; 1 tsp ＊Gochujang; 1 tsp ＊Doubanjiang (or substitute oyster sauce); 1 1/2 tbsp Sesame oil; 1 dash, (to taste) Pepper

cookpad.japan @cookpad_jp

My husband likes stir fried vegetables, so I make them a lot.

The reason I stir fry the meat at a low heat is to prevent it from splattering. You can just use high heat from the start.
As I have stated previously, it's best to stop cooking the vegetables when you think they are still a bit raw - they are crispier that way.
If you are adding wood ear mushrooms (kikurage), put in a container with water to cover and microwave until they're rehydrated. Any microwave setting is fine. Recipe by Tobundebuu

My husband likes stir fried vegetables, so I make them a lot.

cookpad.japan @cookpad_jp

My husband likes stir fried vegetables, so I make them a lot.

Saved

Ingredients

3 sliceThinly sliced pork belly
To mix with the pork ☆ 1 tablespoon sake ☆ 1 teaspoon katakuriko ☆ salt and pepper
3 largeleaves Cabbage
1 bagBean sprouts
1 smallOnion
1/2 bunchChinese garlic chives
1The white part of a Japanese leek
2cm Carrot
5 gramsFinely julienned wood ear mushrooms (optional)
1 cloveGarlic
10 grams＊Weipa
1 tbsp＊Soy sauce
2 tbsp＊Sake
1 tsp＊Mirin
1 tsp＊Gochujang
1 tsp＊Doubanjiang (or substitute oyster sauce)
1 1/2 tbspSesame oil
1dash, (to taste) Pepper

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Steps

1

Cut the pork into bite sized pieces. Put in a bowl with the ☆ ingredients and mix and massage in the ingredients with your hands.
2

Cut the cabbage into bite sized pieces. Slice the core parts into thin diagonal slices, and put both in a colander. Slice the onion into thin wedges and put that in the colander too.
3

Put the wood ear mushrooms and water to cover in a heatproof container, and microwave for 1 minute 30 seconds at 100w. When it's cooled down, drain, pat dry and put in the colander from step 2.
4

Wash the bean sprouts in the bag and put into a separate colander. Julienne the green pepper and carrot, and put into the same colander as the bean sprouts.
5

Cut the Chinese chives into 3-4 cm long pieces, and place on a paper towel. Slice the garlic, remove the shoot inside with a toothpick and place on a piece of plastic wrap.
6

Slice the leek into 2mm thick diagonal slices and place on top of the chives. Put the ＊ ingredients in a heatproof container.
7

Put the sesame oil in a wok. Stir fry the garlic over low heat until it's slightly colored. Add the pork and cook through.
8

While you're doing step 7, microwave the ＊ ingredients for 30 seconds at 1000w and mix well.
9

Turn the heat up under the wok to high. Add the step 2 vegetables and stir fry for about a minute.
10

Add the step 4 vegetables and the combined ＊ ingredients. Stir fry for about 30 seconds, and turn off the heat.
11

Add the chives, leek and pepper, and stir fry with residual heat. Serve.