Pork and Shungiku Chrysanthemum Greens Brown Sugar Stir-Fry

Pork and Shungiku Chrysanthemum Greens Brown Sugar Stir-Fry

The subtle bitterness of the chrysanthemum greens and the simple sweetness of the brown sugar come together to make a fresh-tasting stir-fry.

Ingredients: 2~4 servings

Pork (thinly sliced or pork bits)
200 g
Chrysanthemum greens
1 bunch
Shimeji mushrooms
1/2 bunch
◎Brown Sugar (powdered)
1 tablespoon
1 tablespoon
2 teaspoons
◎Soy sauce
2 teaspoons
Vegetable oil
as needed


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.

Story Behind this Recipe

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.