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Pork Belly, Chinese Chives, and Bean Sprouts with Sauce

Pork Belly, Chinese Chives, and Bean Sprouts with Sauce

When I was stir-frying some bean sprouts, they released a lot of moisture, so I thickened the stir-fry with starch.

Ingredients: 3 servings

Thinly sliced pork belly
100 g
Carrot
1/2
Shiitake Mushrooms (shimeji, wood ear, etc.)
5
Bean sprouts
1 bag
Chinese chives
1 bundle
Ginger (minced)
1 knob
○Water
150ml
○Chicken soup stock granules
1 teaspoon
○Oyster sauce
1 tablespoon
○Sake
1 tablespoon
○Salt and pepper
to taste
○Katakuriko
1 tablespoon

Steps

1. Cut the pork into bite-sized pieces. Cut the carrot into thin, narrow strips, thinly slice the shiitake mushrooms, and wash and drain the bean sprouts. Cut the Chinese chives into 5 cm long pieces.
2. Combine the ○ ingredients and set aside.
3. Put a small amount of oil in a frying pan and heat up the ginger. Add the pork and cook. Add the carrot and stir-fry.
4. When the carrot has been cooked, add the shiitake and bean sprouts, and continue stir-frying. Lastly, add the chives.
5. Stir the combined ○ ingredients to mix in the katakuriko that has sunk to the bottom, and then add Step 4 to the frying pan. Stir it in quickly. Once it has thickened, it's done.

Story Behind this Recipe

When I stir-fry bean sprouts, they always release a lot of moisture, which is why I thought it'd be a good idea to thicken it. I added some flavor and katakuriko to make a thick sauce.