Use Up Leftover Vegetables! Quick Meat and Vegetable Stir-Fry

Use Up Leftover Vegetables! Quick Meat and Vegetable Stir-Fry

Prepare the ingredients.
Stir-fry quickly over high heat! Done.
Richly-flavored, stir-fried meat and vegetables with Chinese flavor.
Kids love it, and it's great for bentos.

Ingredients: 4 servings

Thinly sliced pork belly (pork offcuts, pork loin are OK♪)
100 g
Green peppers
King oyster mushrooms (shiitake mushrooms, buna-shimeji mushrooms are OK♪)
1 pack
Bean sprouts
about 100 g
4 leaves
1 clove
Salt and pepper
to taste
Vegetable oil
2 tablespoons
Chinese soup stock (chicken stock granules are OK♪)
2 teaspoons


1. Cut the carrot, green pepper, and king oyster mushrooms into thin strips. Roughly chop the cabbage. Slice the garlic.
2. Cut the pork into bite-size pieces, and sprinkle with salt and pepper.
3. Heat vegetable oil in a pan, and stir-fry the garlic. When fragrant, add the pork, and continue stir-frying.
4. When the colour of the meat changes, stir-fry the carrot, green pepper, king oyster mushrooms, bean sprouts, cabbage in that order.
5. Add the Chinese soup stock granules, and continue stir-frying briefly, and it's done.

Story Behind this Recipe

This stir-fried meat and vegetable dish♪ is my husband's favorite.
This dish comes to our table when we start having leftover vegetables in the fridge.