How to cook Japanese-home-stir-fried vegetables
It’s easy to cook!! When you want much vegetables, it’s quite useful recipe!
Mixed pork one is more popular in Japan. But ,of course ,we can make it without meat staff.
You know,,, it might be Chinese cuisine though, in Japanese family we make it much.
It doesn’t matter your choice’s vegetable and meat.
At this recipe, use the following ingredients
Bean sprout 1pack
Pak choi 1
Maitake mushrooms 1pack
Shimeji mushrooms 2
Thin sliced Pork 300g
Grounded Garlic 2/3 tsp ( be substituted by tubular paste garlic )
Sake (rice wine) ２tbsp
Oyster sauce 1tbsp
Soy sauce ２tbsp
Black pepper Moderate amount
Sesame oil about ２tsp
Mix seasonings without sesame oil.
・cut carrots thin slices diagonally. If it’s big, cut into bite-size.
・cut pak choi roughly, cut the parts near roots more fine.
・wash komatsuna’s part near root with water, and cut 4 pieces roughly.
・peel about 3 leaves off cabbage, and use the rest. Cut part near the core into fine pieces. Cut other parts into bite-size.
Cut mushrooms into bite-size.
Place sesame oil in a frying pan, and heat on the lower-medium.
At first, cook the meat.
When meat change the color, add in the carrots.
After the carrots are tender, add in the mushrooms.
After the mushrooms are tender too, add in the parts near core of the cabbage leaves.
After the parts near core of the cabbage leaves are bit tender, add in rest of all vegetables.
After all vegetables are tender and the level goes down, Pour the seasonings over the ingredients.
cook ,stirring frequently, until the seasonings mix the ingredients well.