Chinese Stir Fry

This is a Chinese style stir fry. You can use Chinese soup powder or chicken soup powder for sauce and for the stir fry, Chinese cabbage, carrot, pork, other vegetables, and mix it with katakuriko to thicken. We also have donburi dish called “Chuka don” in which you put Chinese stir fry on a ball of rice.

Yield: 2 servings
Time: 30 minutes

  • 0.35lb sliced pork (cut into 2.5” pieces)
  • 8 shrimp
  • 1/4 Chinese cabbage (cut into 2” pieces)
  • 1/2 carrot (cut into 2”pieces)
  • 2 tbsp green onion (chopped)
  • 1 tsp ginger (5g, thin sliced)
  • A pinch of kikurage (Dried Cloud Ear Mushroom, soak in warm water for 10 min)
  • 2 dried shiitake (thick sliced, soak in warm water for 10 min and save water)
  • 9 ginnan
  • 2 tbps soy sauce
  • 2 tbsp sake
  • 3 1/4 tablespoons water (from shiitake)
  • 1 tsp katakuriko (mixed with 1tbs water)
  • salt and pepper
  • 1/2 tsp sesame oil
    1. Mix spices in a bowl (chicken soup powder, soy sauce, sake, shiitake water)
    2. Heat oil (olive or vegetable oil) in a frying pan and stir green onion and ginger
    3. Add pork then cook for 1 minute then add carrot cook for 1 minute over medium heat
    4. Add shrimp, shiitake, kikurage, ginnan then sprinkle salt and pepper, cook for 2 minutes
    5. Add Chinese cabbage and mixed spices, cover with lid then cook for 3 minutes over medium heat
    6. Add katakuriko in a water to make sauce thick and add sesame oil then mix
    7. Serve and enjoy!

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