Garlic shoots (cabbage, green peppers, any veggies are OK!)
Japanese leek (cut diagonally)
Thin pork cuts (beef also delicious!)
○Salt and pepper
a small amount
1/2 teaspoon - as desired
Shaoxing wine (if you don't have, cooking sake is fine)
Sansho seeds (if you don't have any, regular sansho is fine)
a plentiful shake
Rub the ○ ingredients into the pork and set aside (the ○ katakuriko will absorb the water from the vegetables during cooking). Cut the garlic shoots into bite-sized pieces.
Boil water in a small pan. Add a pinch of salt and a bit of vegetable oil (about 1 tablespoon). Boil the garlic shoots and drain.
While boiling, if you coat the vegetables in oil, this shortens cooking time! It also helps to lock in their flavor. It also reduces the amount of oil used when cooking!
Mix together the ● ingredients and set aside. Add sesame oil, ginger, and Doubanjiang to a frying pan and cook on medium heat. Once fragrant, add pork and cook.
Add leek and garlic shoots, then add ● and mix together. Complete with a hearty shake of sansho pepper! Simple, right?
Story Behind this Recipe
Chinese stir-fry dishes cook with oil, which can be troublesome... But if you use this method, you can eliminate unnecessary oil while keeping the delicious flavor and reducing the moisture. This is convenient, so remember it!
In order to keep your vegetables crisp, limit the boiling time to 30 seconds to a minute. The flavoring ingredients in ● are a bit rich, so when adding to the frying pan first add half and then taste.