Cut the Chinese cabbage in half, the leaf parts into 3 cm, and the stems into 1 cm. Cut the carrot into half length, then slice. Cut the pork into 5 cm widths.
Pour sesame and vegetable oil in a frying pan.
Stir fry the carrot and the white stem part of Chinese cabbage first.
When wilted, add the pork and bean sprouts.
Lastly add the leaf parts of Chinese cabbage, season with salt and pepper, and add 50 ml of water.
Tilt the pan to one side to gather the liquid.
Add the chicken stock granules and soy sauce and combine well with the rest of the ingredients.
Tilt the pan again, and adjust the taste with salt and pepper. Dissolve the katakuriko in 30 ml of water and add to the pan to thicken. Done.
In the photo, I made it with ordinary cabbage instead of Chinese cabbage. Cabbage was not bad, it was quite sweet and tasty.
Story Behind this Recipe
Large heads of Chinese cabbage can be quite a challenge to eat up! When we get tired of hot pots, I fry it with meat! It's made with sesame oil and chicken stock granules, and thickened to give a proper flavour. It's a dish that makes you want to eat more. You'll find yourself eating more than you think.
Add the leaf part of the Chinese cabbage at the end as it cooks quickly. When more thickness is required, add more diluted katakuriko. If it's too thick, dilute with hot water. Happo-jiru is a multi-purpose soy sauce-based seasoning commonly used in Aomori Prefecture! If you can't get your hands on any, substitute it with ordinary soy sauce. Happo-jiru is so versatile, I highly recommend it for every household.