Pork and Shungiku Chrysanthemum Greens Brown Sugar Stir-Fry

Name: Pork and Shungiku Chrysanthemum Greens Brown Sugar Stir-Fry
Yield: 2 servings
Cuisine: American
Ingredients: 200 grams Pork (thinly sliced or pork bits); 1 bunch Chrysanthemum greens; 1/2 bunch Shimeji mushrooms; 1 tbsp ◎Brown Sugar (powdered); 1 tbsp ◎Sake; 2 tsp ◎Vinegar; 2 tsp ◎Soy sauce; 1 Vegetable oil

cookpad.japan @cookpad_jp

I generally keep the salt content low in the meals I serve my family to keep them well-nourished. But non-seasoned food all the time is boring, so I add flavoring, and though up a recipe that is delicious even without lots of salt.

I use one small bunch of chrysanthemum greens. Use about 2/3 when using a large bunch. For 2~4 servings. Recipe by caramel-cookie

cookpad.japan @cookpad_jp

I use one small bunch of chrysanthemum greens. Use about 2/3 when using a large bunch. For 2~4 servings. Recipe by caramel-cookie

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Ingredients

2 servings

200 gramsPork (thinly sliced or pork bits)
1 bunchChrysanthemum greens
1/2 bunchShimeji mushrooms
1 tbsp◎Brown Sugar (powdered)
1 tbsp◎Sake
2 tsp◎Vinegar
2 tsp◎Soy sauce
1Vegetable oil

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Steps

1

Cut the pork into easy-to-eat portions.
2

Chop the chrysanthemum green stems into 2 cm pieces, and the leaves into 3~4 cm pieces. Remove the roots from the shimeji mushrooms, and shred.
3

Heat vegetable oil in a frying pan, add step 1, and sauté over strong medium heat for 2~3 minutes.
4

Once the color of the meat has changed, add chrysanthemum green stems, shimeji mushrooms, and saute for about 1 minute.
5

Add chrysanthemum green leaves and ◎. Coat everything in the sauce over strong heat and then remove from heat.
6

Serve on plates.