Simple to Make Garlic Shoots Sansho Seed Stir-fry

Simple to Make Garlic Shoots Sansho Seed Stir-fry

Say goodbye to watery vegetable stir-fry dishes.
You don't have to bother stir-frying with oil, and it's got a genuine, strong flavor! Reduced oil!

Ingredients: serves 2 to 3

Garlic shoots (cabbage, green peppers, any veggies are OK!)
1 bunch
Japanese leek (cut diagonally)
10 cm
Thin pork cuts (beef also delicious!)
150 g
○Salt and pepper
a small amount
1 tablespoon
1 tablespoon
Minced ginger
a clove
1/2 teaspoon - as desired
Sesame oil
1-2 tablespoons
●Oyster sauce
1 tablespoon
Shaoxing wine (if you don't have, cooking sake is fine)
1 tablespoon
●Soy sauce
1 teaspoon
1 teaspoon
1 teaspoon
Sansho seeds (if you don't have any, regular sansho is fine)
a plentiful shake


1. 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.
2. 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.
3. 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!
4. 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.
5. 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!