Spring cabbage and pork stir-fry with miso and oyster sauce

Spring cabbage and pork stir-fry with miso and oyster sauce

I wanted to indulge myself with the spring cabbage and came up with the idea of stir frying with the miso and oyster sauce mix. The recipe is sure to have you reaching out for the next bowl of rice.

Ingredients: Serves 2 to 3

Finely sliced pork or Shabu Shabu pork (or other types of thinly sliced pork)
200 g
1 teaspoon
○Salt and pepper
To taste
2~3 leaves
Green bell peppers
Japanese leek
1/2 a stick
Trumpet mushroom (Eringi mushroom)
Ginger (finely chopped)
1 teaspoon
☆ Miso
1 tablespoon
☆Oyster sauce
1 1/2 tablespoons
☆ Sake
1 tablespoon
2 teaspoons
Coarsely ground black pepper
To taste
About 2 tablespoons
Vegetable oil
To taste


1. Chop cabbage into chunks, cut both green bell pepper and trumpet mushroom into thin rectangles, and cut japanese leek diagonally into thin slices. I used season-fresh onion instead of Japanese leek in the picture.
2. Finely chop the ginger. Make sure your pork slices are cut into bite-sized pieces and have them soaked in the ○ ingredients. Mix ☆ in a separate bowl.
3. Coat your pork slices in katakuriko. Add vegetable oil and chopped ginger, and slowly fry over medium heat to bring out the aroma and of ginger. Add pork slices into the pan and keep stirring over a medium to high heat.
4. Once the pork slices start to colour, add all the vegetables. When you see the vegetables are cooked, add ☆ and make sure everything is evenly covered in the sauce.
5. The final sprinkle of coarsely ground black pepper will add a nice kick to the finished dish.

Story Behind this Recipe

I wanted to make a good use of spring cabbage. The flavour of miso and oyster sauce mix is absolutely delicious.