When you don't have much of an appetite, this stir-fried rice bowl is a lifesaver since it has plenty of vegetables and meat! You just add the ingredients to a pan, so it is very easy. Very economical, too.
Wood ear mushrooms (reconstituted and sliced thin)
Wei pa (Chinese chicken stock powder or Japanese dashi powder are OK)
1 and 1/2 teaspoons
3 teaspoons dissolved in 4 teaspoons of water
You can use anything for the pork! Slice it into bite-sized pieces, and place it in a plastic bag with salt, pepper, sake, sesame oil, katakuriko, and rub the ingredients in.
Cut the cabbage into 3 cm and slice the carrot thinly. Slice the onion into 1 cm slices.
Heat oil in a pan and fry the pork. When the pork is cooked halfway through, add the onion and carrot. Cook through the vegetables.
Add the cabbage and fry until tender over high heat.
Add wood ear mushrooms, water, wei pa, soy sauce, sugar and oyster sauce. Keep on heating vigorously until everything is cooked through.
Turn the heat off and add katakuriko dissolved in water. Bring back to the boil and stir well. After thickened, drizzle sesame oil.
You can make a rice bowl or pour over fried noodles.
In this photo, I ate it with cooked rice.
Story Behind this Recipe
I wanted to make a nutritious dish for hot summer days.
Turn off the heat when you add the potato starch flour dissolved in water! After adding it, stir well quickly and cook through. Otherwise, the sauce won't thicken well or when cooled, it will be watery.