Stir Fried Bok Choy, Pork, Mushroom, And Egg Recipe by cookpad.japan
Stir-Fried Bok Choy, Pork, Mushroom, and Egg Cooking Instructions 1 Divide the bok choy into thirds, dividing the stalks from the leaves. Shred the shimeji mushrooms. 2 Cut the pork into 3 cm pieces and season with salt and pepper. Lightly coat with flour. 3 Combine the ☆ ingredients. Lightly beat the egg. 4 Warm the sesame oil in a frying pan and add the egg. Scramble the egg into large chunks, then remove the egg once it's cooked. 5 Without cleaning the pan, add the pork and stir-fry. 6 Add the stems of the bok choy and continue to stir-fry. Once wilted, add the shimeji mushrooms. Once they have cooked, add the leaves of the bok choy and quickly stir-fry. 7 Add the scrambled egg and drizzle in the ☆ sauce. Toss quickly. 8 Transfer to dishes and serve. 1 Divide the bok choy into thirds, dividing the stalks from the leaves. Shred the shimeji mushrooms. 1 Divide the bok choy into thirds, dividing the stalks from the leaves. Shred the shimeji mushrooms. 2 Cut the pork into 3 cm pieces and season with salt and pepper. Lightly coat with flour. 2 Cut the pork into 3 cm pieces and season with salt and pepper. Lightly coat with flour. 3 Combine the ☆ ingredients. Lightly beat the egg. 3 Combine the ☆ ingredients. Lightly beat the egg. 4 Warm the sesame oil in a frying pan and add the egg. Scramble the egg into large chunks, then remove the egg once it's cooked. 4 Warm the sesame oil in a frying pan and add the egg. Scramble the egg into large chunks, then remove the egg once it's cooked. 5 Without cleaning the pan, add the pork and stir-fry. 5 Without cleaning the pan, add the pork and stir-fry. 6 Add the stems of the bok choy and continue to stir-fry. Once wilted, add the shimeji mushrooms. Once they have cooked, add the leaves of the bok choy and quickly stir-fry. 6 Add the stems of the bok choy and continue to stir-fry. Once wilted, add the shimeji mushrooms. Once they have cooked, add the leaves of the bok choy and quickly stir-fry. 7 Add the scrambled egg and drizzle in the ☆ sauce. Toss quickly. 7 Add the scrambled egg and drizzle in the ☆ sauce. Toss quickly. 8 Transfer to dishes and serve. 8 Transfer to dishes and serve. 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 Philly steak nachos Spiced Potatoes Refreshing mexican shrimp cocktail Best Home-made Bread AMIEs Coffee Cake Philly steak nachos Spiced Potatoes Refreshing mexican shrimp cocktail Best Home-made Bread AMIEs Coffee Cake Real Chinese-style Shrimp with Mayo (Aurora Sauce) Hearty Veggie Stew [Herbal Medicinal Recipe] Sweet Dried White Wood Ear Mushrooms and Snow Pears in Sugar Water For Even-toned Skin Ladybirds Aussie Vanilla Slice . Spicy Thai Shrimp & Kale Salad Olaf (from Frozen) Cake Tomato and Avocado Salad Simmered Maitake and Atsuage Quick Easy Delicious Madeleines My Family's Microwaved Corn on the Cob Real Chinese-style Shrimp with Mayo (Aurora Sauce) Hearty Veggie Stew [Herbal Medicinal Recipe] Sweet Dried White Wood Ear Mushrooms and Snow Pears in Sugar Water For Even-toned Skin Ladybirds Aussie Vanilla Slice . Spicy Thai Shrimp & Kale Salad Olaf (from Frozen) Cake Tomato and Avocado Salad Simmered Maitake and Atsuage Quick Easy Delicious Madeleines My Family's Microwaved Corn on the Cob