A Bento Space Filler! Easy, Sweet And Sour Stir Fried Aburaage And Carrot Recipe by cookpad.japan
Cooking Instructions 1 Julienne the carrot, put in a plastic bag, and coat with the flour. Cut the aburaage into thin strips. 2 Dry roast the aburaage in a frying pan over medium heat. Remove from the pan when they are browned and become crispy. 3 Heat the oil in the pan and stir-fry the carrot. Spread it out on the pan, instead of stirring it around. 4 Add the sugar, vinegar, and soy sauce in that order, and mix. Return the aburaage to the pan at the end, and cook over high heat to evaporate the moisture using big stirring motions. Then you're done. 1 Julienne the carrot, put in a plastic bag, and coat with the flour. Cut the aburaage into thin strips. 1 Julienne the carrot, put in a plastic bag, and coat with the flour. Cut the aburaage into thin strips. 2 Dry roast the aburaage in a frying pan over medium heat. Remove from the pan when they are browned and become crispy. 2 Dry roast the aburaage in a frying pan over medium heat. Remove from the pan when they are browned and become crispy. 3 Heat the oil in the pan and stir-fry the carrot. Spread it out on the pan, instead of stirring it around. 3 Heat the oil in the pan and stir-fry the carrot. Spread it out on the pan, instead of stirring it around. 4 Add the sugar, vinegar, and soy sauce in that order, and mix. Return the aburaage to the pan at the end, and cook over high heat to evaporate the moisture using big stirring motions. Then you're done. 4 Add the sugar, vinegar, and soy sauce in that order, and mix. Return the aburaage to the pan at the end, and cook over high heat to evaporate the moisture using big stirring motions. Then you're done. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Creamy ranch pork chops Pumpkin bread Spinach pie Mae's Broccoli Rice Casserole Banana Cupcakes with Strawberry Frosting Creamy ranch pork chops Pumpkin bread Spinach pie Mae's Broccoli Rice Casserole Banana Cupcakes with Strawberry Frosting Hijiki and Umeboshi Spaghetti Ray's' Milky Way No Bake Cheesecake Potato Salad Made from Leftovers Stir-Fried Komatsuna and Atsuage with Ginger Soft Simmered Ground Chicken, Atsuage, and Eggplants Simmered Kiriboshi Daikon, Tuna, Carrot, and Aburaage Spinach and Crispy Aburaage with Sesame Seed Sauce Easy But Healthy Quiche with Tofu for Dieters Okara and Yamaimo Nuggets Stir-Fried Atsuage and Ground Pork Hijiki and Umeboshi Spaghetti Ray's' Milky Way No Bake Cheesecake Potato Salad Made from Leftovers Stir-Fried Komatsuna and Atsuage with Ginger Soft Simmered Ground Chicken, Atsuage, and Eggplants Simmered Kiriboshi Daikon, Tuna, Carrot, and Aburaage Spinach and Crispy Aburaage with Sesame Seed Sauce Easy But Healthy Quiche with Tofu for Dieters Okara and Yamaimo Nuggets Stir-Fried Atsuage and Ground Pork