Thinly sliced pork belly (pork offcuts, pork loin are OK♪）
King oyster mushrooms (shiitake mushrooms, buna-shimeji mushrooms are OK♪）
about 100 g
Salt and pepper
Chinese soup stock (chicken stock granules are OK♪）
Cut the carrot, green pepper, and king oyster mushrooms into thin strips. Roughly chop the cabbage. Slice the garlic.
Cut the pork into bite-size pieces, and sprinkle with salt and pepper.
Heat vegetable oil in a pan, and stir-fry the garlic. When fragrant, add the pork, and continue stir-frying.
When the colour of the meat changes, stir-fry the carrot, green pepper, king oyster mushrooms, bean sprouts, cabbage in that order.
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.
Prepare the ingredients well, and all that's left is stir-frying quickly over high heat. If you have extra time, remove the roots from the bean sprouts. Cook the cabbage until it's a bit firm to keep the crunchy texture, then seasoning.