Pork Belly, Chinese Chives, And Bean Sprouts With Sauce Recipe by cookpad.japan
Cooking Instructions 1 Cut the pork into bite-sized pieces. Cut the carrot into thin, narrow strips, thinly slice the shiitake mushrooms, and wash and drain the bean sprouts. Cut the Chinese chives into 5 cm long pieces. 2 Combine the ○ ingredients and set aside. 3 Put a small amount of oil in a frying pan and heat up the ginger. Add the pork and cook. Add the carrot and stir-fry. 4 When the carrot has been cooked, add the shiitake and bean sprouts, and continue stir-frying. Lastly, add the chives. 5 Stir the combined ○ ingredients to mix in the katakuriko that has sunk to the bottom, and then add Step 4 to the frying pan. Stir it in quickly. Once it has thickened, it's done. 1 Cut the pork into bite-sized pieces. Cut the carrot into thin, narrow strips, thinly slice the shiitake mushrooms, and wash and drain the bean sprouts. Cut the Chinese chives into 5 cm long pieces. 1 Cut the pork into bite-sized pieces. Cut the carrot into thin, narrow strips, thinly slice the shiitake mushrooms, and wash and drain the bean sprouts. Cut the Chinese chives into 5 cm long pieces. 2 Combine the ○ ingredients and set aside. 2 Combine the ○ ingredients and set aside. 3 Put a small amount of oil in a frying pan and heat up the ginger. Add the pork and cook. Add the carrot and stir-fry. 3 Put a small amount of oil in a frying pan and heat up the ginger. Add the pork and cook. Add the carrot and stir-fry. 4 When the carrot has been cooked, add the shiitake and bean sprouts, and continue stir-frying. Lastly, add the chives. 4 When the carrot has been cooked, add the shiitake and bean sprouts, and continue stir-frying. Lastly, add the chives. 5 Stir the combined ○ ingredients to mix in the katakuriko that has sunk to the bottom, and then add Step 4 to the frying pan. Stir it in quickly. Once it has thickened, it's done. 5 Stir the combined ○ ingredients to mix in the katakuriko that has sunk to the bottom, and then add Step 4 to the frying pan. Stir it in quickly. Once it has thickened, it's 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 Swedish Meatballs Fritos taco casserole Vickys No-Bake Oat Energy Bombs, GF DF EF SF NF Fruit dip Garlic Dill Carrots Swedish Meatballs Fritos taco casserole Vickys No-Bake Oat Energy Bombs, GF DF EF SF NF Fruit dip Garlic Dill Carrots Yellow Thai Chicken Curry Addictive Natto and Tuna Pasta Carne asada nachos, cantina style Tofu Meatballs in Sweet Vinegar Ankake Sauce Tofu Soboro and Salad Rice Bowl Just Like Meat! Koya Tofu Soboro One More Dish: Firm Tofu Teriyaki Meat and Firm Tofu Stuffed Peppers One More Dish: Sweet-Savory Simmered Firm Tofu and Eggs Rich & Full of Umami! Soboro Made with Frozen Tofu Yellow Thai Chicken Curry Addictive Natto and Tuna Pasta Carne asada nachos, cantina style Tofu Meatballs in Sweet Vinegar Ankake Sauce Tofu Soboro and Salad Rice Bowl Just Like Meat! Koya Tofu Soboro One More Dish: Firm Tofu Teriyaki Meat and Firm Tofu Stuffed Peppers One More Dish: Sweet-Savory Simmered Firm Tofu and Eggs Rich & Full of Umami! Soboro Made with Frozen Tofu