A Really Cheap Dish With Bok Choy and Pork
I made this when I wanted one more item to serve with things I had on hand.
If you want to retain the umami and texture of the bok choy, don't simmer too long. In that case, add the bok choy after the cellophane noodles are softened. I added the bok choy at the start of the cooking process for my husband, who doesn't like it too much. According to him it's easier to eat this way, since the bok choy-ness is reduced. For 1 serving. Recipe by Kumanomaruchan
A Really Cheap Dish With Bok Choy and Pork
I made this when I wanted one more item to serve with things I had on hand.
If you want to retain the umami and texture of the bok choy, don't simmer too long. In that case, add the bok choy after the cellophane noodles are softened. I added the bok choy at the start of the cooking process for my husband, who doesn't like it too much. According to him it's easier to eat this way, since the bok choy-ness is reduced. For 1 serving. Recipe by Kumanomaruchan
Cooking Instructions
- 1
Cut up the bok choy. Cut the stem parts into about 8 pieces lengthwise, and the leaf parts into half lengthwise, then cut both into half. Wash and drain. Cut up the meat too.
- 2
Heat sesame oil in a pan and stir fry the pork. When the pork is cooked, add the chicken soup and bok choy, plus the cellophane noodles. When it comes to a boil, add the oyster sauce, soy sauce, and konbu-tea to season. When the cellophane noodles are soft, it's done.
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