We all want to have stir fried vegetables at home that are just like the ones you get in restaurants. This is great as a drinking appetizer, or a side dish for dinner. My hubby told me that this stir fry is the best!
To mix with the pork ☆ 1 tablespoon sake ☆ 1 teaspoon katakuriko ☆ salt and pepper
3 large leaves
Chinese garlic chives
The white part of a Japanese leek
about 2 cm
Finely julienned wood ear mushrooms (optional)
＊Doubanjiang (or substitute oyster sauce)
1 1/2 tablespoons
a little, to taste
Cut the pork into bite sized pieces. Put in a bowl with the ☆ ingredients and mix and massage in the ingredients with your hands.
Cut the cabbage into bite sized pieces. Slice the core parts into thin diagonal slices, and put both in a colander. Slice the onion into thin wedges and put that in the colander too.
Put the wood ear mushrooms and water to cover in a heatproof container, and microwave for 1 minute 30 seconds at 100w. When it's cooled down, drain, pat dry and put in the colander from step 2.
Wash the bean sprouts in the bag and put into a separate colander. Julienne the green pepper and carrot, and put into the same colander as the bean sprouts.
Cut the Chinese chives into 3-4 cm long pieces, and place on a paper towel. Slice the garlic, remove the shoot inside with a toothpick and place on a piece of plastic wrap.
Slice the leek into 2mm thick diagonal slices and place on top of the chives. Put the ＊ ingredients in a heatproof container.
Put the sesame oil in a wok. Stir fry the garlic over low heat until it's slightly colored. Add the pork and cook through.
While you're doing step 7, microwave the ＊ ingredients for 30 seconds at 1000w and mix well.
Turn the heat up under the wok to high. Add the step 2 vegetables and stir fry for about a minute.
Add the step 4 vegetables and the combined ＊ ingredients. Stir fry for about 30 seconds, and turn off the heat.
Add the chives, leek and pepper, and stir fry with residual heat. Serve.
Story Behind this Recipe
My husband likes stir fried vegetables, so I make them a lot.
The reason I stir fry the meat at a low heat is to prevent it from splattering. You can just use high heat from the start. As I have stated previously, it's best to stop cooking the vegetables when you think they are still a bit raw - they are crispier that way. If you are adding wood ear mushrooms (kikurage), put in a container with water to cover and microwave until they're rehydrated. Any microwave setting is fine.