Cut the pork into easy to eat pieces. Season it with ◎ before cooking (I do this in a shallow container). Meanwhile, prepare the rest of the ingredients (read Step 2). Combine the ☆ ingredients together.
Remove excess oil from atsuage and cut into bite-sized pieces. Rinse the komatsuna (or any other green vegetables) and cut into easy to eat pieces. Julienne the ginger. Coat the pork from Step1 with katakuriko.
Heat some sesame oil and sauté the ginger until fragrant. Add the pork and stir-fry it.
Once the color of the pork starts to change, add the atsuage and the stems from the komatsuna and stir-fry more.
Add the leaves of komatsuna and cook it briefly. Add the ☆ ingredients, coat the ingredients with it, and it's done.
Story Behind this Recipe
I usually have these ingredients in my refrigerator, so I make this dish often. It is a quick dish which can be a main dish, so it is perfect for a busy day. My husband loves it.
-I made it with komatsuna this time. I used 4 stalks (about 1/2 a bag). You can also use bok choy or Chinese chives. -I used the bite-sized atsuage this time, so I just cut it into half thickness (about 1 cm thick).