Chinese Cabbage and Pork Stir-Fry with Miso and Mayonnaise
This recipe requires only 10 minutes cooking time, so it's great to make when you're short on time. It's flavourful and very satisfying even with a small amount of meat! This is a wonderful side dish even with inexpensive ingredients.
Chop the pork into bite-size pieces, lightly sprinkle with salt and pepper, and coat well with flour.
Remove the hard stems from the shimeji mushrooms, and shred. (King oyster mushrooms and maitake mushrooms are also delicious.) Cut the stems of the Chinese cabbage into 4 cm, and roughly chop the leaves.
Mix the ● ingredients well.
Heat oil in a frying pan, add the pork, and stir-fry while separating the pork.
Add the stems of the Chinese cabbage, and continue stir-frying. Then stir-fry the shimeji mushrooms as well. When the stems of the Chinese cabbage have mostly cooked through, add the leaves, and briefly stir-fry.
Pour in the ● mixture. When the sauce is evenly absorbed, it's done.
Recipe ID: 2055437 Here's a recipe for udon noodles with soy milk that also uses pork and Chinese cabbage. It takes less than 10 minutes to cook.
Story Behind this Recipe
*I experimented with various flavours to use up the Chinese cabbage I had around.
*I used a healthier variety of mayonnaise.
*It won't be watery if you stir-fry quickly over high heat.
*When you cook a large portion of Chinese cabbage at one time, it'll release some water and lower the temperature of the pan. If you have too much water in the pan, adjust the seasonings, and lightly thicken with katakuriko. It's also delicious that way too.