Stir-Fry with Chinese Cabbage and Pork 白菜と豚肉のチャンプルー
Author: Naoko Yoshioka
Recipe type: Main dish, Pork, Vegetables
Cuisine: Japanese
Serves: 4
Ingredients
- 200g sliced pork belly
- 200g Chinese cabbage, cut into bite size
- ¼ carrot, cut into 4㎝ lengths and rectangle
- 1 pack tofu
- 2 eggs
- ½ tbsp vegetable oil
- ½ tbsp sesame oil
- 1 knob ginger
- salt and pepper
- 1 tbsp sake
- dried bonito flakes
Instructions
- Wrap the tofu with kitchen paper and put some weight on top to drain off excess water for about 15 min.
- Beaten the egg and add the salt and pepper. Cut the pork into 3-4㎝ pieces.
- Heat the vegetable oil in a frying pan, add the egg and stir-fry quickly. Remove the eggs from frying pan and set aside. Add the sesame oil in same frying pan and add the carrot, ginger, pork and stalks of Chinese cabbage and fry. Add the leaves of Chinese cabbage and tofu with tear.
- Return the eggs back to the frying pan, add the sake and season with salt and pepper. Sprinkle the dried bonito flakes.
Notes
There you have it. Hope you enjoy this, until next time let’s cook together. 次回は一緒に作りましょう～^^/~~ PS: If you enjoy my Daily recipe subscribe to my RSS Feed and I also have available my first e-Book, which is FREE to you for coming by and reading my Cooking Japanese Style. Thank you..
