Chinese Cabbage and Pork Stir-Fry with Miso and Mayonnaise

Name: Chinese Cabbage and Pork Stir-Fry with Miso and Mayonnaise
Yield: 2 servings
Cuisine: American
Ingredients: 1/8 large size Chinese cabbage; 100 grams Pork; 1/2 bunch Shimeji mushrooms; 1 tbsp Flour (cake flour); 1 tbsp ●Mayonnaise (light or 1/2 calories); 1 tbsp ●Miso; 1 tbsp ●Mirin; 1 tbsp ●Cooking sake; 1/2 tsp ●Chicken stock powder; 1 clove ●Garlic (grated); 1 Salt, pepper, vegetable oil

cookpad.japan @cookpad_jp

*I experimented with various flavours to use up the Chinese cabbage I had around.

*I used a healthier variety of mayonnaise.

*It won't be watery if you stir-fry quickly over high heat.

*When you cook a large portion of Chinese cabbage at one time, it'll release some water and lower the temperature of the pan. If you have too much water in the pan, adjust the seasonings, and lightly thicken with katakuriko. It's also delicious that way too. For 2 servings. Recipe by putimiko

*I experimented with various flavours to use up the Chinese cabbage I had around.

*I used a healthier variety of mayonnaise.

*It won't be watery if you stir-fry quickly over high heat.

cookpad.japan @cookpad_jp

*I experimented with various flavours to use up the Chinese cabbage I had around.

*I used a healthier variety of mayonnaise.

*It won't be watery if you stir-fry quickly over high heat.

*I experimented with various flavours to use up the Chinese cabbage I had around.

*I used a healthier variety of mayonnaise.

*It won't be watery if you stir-fry quickly over high heat.

Saved

Ingredients

2 servings

1/8 largesize Chinese cabbage
100 gramsPork
1/2 bunchShimeji mushrooms
1 tbspFlour (cake flour)
1 tbsp●Mayonnaise (light or 1/2 calories)
1 tbsp●Miso
1 tbsp●Mirin
1 tbsp●Cooking sake
1/2 tsp●Chicken stock powder
1 clove●Garlic (grated)
1Salt, pepper, vegetable oil

Saved

Steps

1

Chop the pork into bite-size pieces, lightly sprinkle with salt and pepper, and coat well with flour.
2

Remove the hard stems from the shimeji mushrooms, and shred. (King oyster mushrooms and maitake mushrooms are also delicious.) Cut the stems of the Chinese cabbage into 4 cm, and roughly chop the leaves.
3

Mix the ● ingredients well.
4

Heat oil in a frying pan, add the pork, and stir-fry while separating the pork.
5

Add the stems of the Chinese cabbage, and continue stir-frying. Then stir-fry the shimeji mushrooms as well. When the stems of the Chinese cabbage have mostly cooked through, add the leaves, and briefly stir-fry.
6

Pour in the ● mixture. When the sauce is evenly absorbed, it's done.
7

Here's a recipe for udon noodles with soy milk that also uses pork and Chinese cabbage. It takes less than 10 minutes to cook.
https://cookpad.wasmer.app/us/recipes/171049-spicy-soy-milk-miso-udon-noodles-with-pork-chinese-cabbage-for-lunch

Spicy Soy Milk Miso Udon Noodles with Pork & Chinese Cabbage For Lunch