This is Mana's improved version of a stir-fry recipe she learned from a teishoku restaurant! The secret is coating the pork with flour - it makes the dish so flavorful and pairs perfectly with rice!
Ingredients
2 servings- Cabbage1/4 of a large head
- Carrot1/2
- Onion1/2
- Bean sprouts1 bag
- Pork belly or pork shoulder (frozen OK)150–200g
- ★Salt and pepper2 pinches
- ★Chicken bouillon powder2 tsp
- ★Soy sauce1 tsp
- ★Sauce (oyster sauce is best, but any works)1 tbsp
- ★Flour2–3 tsp
Directions
20 min- 1
Slice the carrot thinly. Chop the onion and cabbage into rough chunks. Add bell pepper if desired.
- 2
Place 150–200g of pork belly or shoulder in a zip-lock bag or plastic bag. Dust with 2–3 tsp of ★flour and gently rub to coat.
- 3
Heat the pork in a frying pan without oil until the color changes, then transfer to a separate plate.
- 4
In the same pan, stir-fry the carrot first (and bell pepper if using), then add the 1/2 onion, followed by the 1/4 cabbage and 1 bag of bean sprouts, cooking each ingredient in sequence.
- 5
Add the ★ seasonings one by one: 2 pinches salt and pepper, 2 tsp chicken bouillon powder, 1 tsp soy sauce, and 1 tbsp sauce. Taste as you go.
- 6
Return the cooked pork to the pan and mix everything together well.
- 7
Continue stir-frying until the moisture reduces appropriately, then serve.
Tips
Stir-frying vegetables in order from longest cooking time to shortest ensures everything cooks evenly. If using pork shoulder, add a small amount of vegetable oil if the pan seems dry.
Nutrition
Per serving- Calories310 kcal
- Protein11.2 g
- Fat19 g
- Carbs21 g
- Sodium1.6 g
This is Mana's improved version of a stir-fry recipe she learned from a teishoku restaurant! The secret is coating the pork with flour - it makes the dish so flavorful and pairs perfectly with rice!
Ingredients
2 servings- Cabbage1/4 of a large head
- Carrot1/2
- Onion1/2
- Bean sprouts1 bag
- Pork belly or pork shoulder (frozen OK)150–200g
- ★Salt and pepper2 pinches
- ★Chicken bouillon powder2 tsp
- ★Soy sauce1 tsp
- ★Sauce (oyster sauce is best, but any works)1 tbsp
- ★Flour2–3 tsp
Directions
20 min- 1
Slice the carrot thinly. Chop the onion and cabbage into rough chunks. Add bell pepper if desired.
- 2
Place 150–200g of pork belly or shoulder in a zip-lock bag or plastic bag. Dust with 2–3 tsp of ★flour and gently rub to coat.
- 3
Heat the pork in a frying pan without oil until the color changes, then transfer to a separate plate.
- 4
In the same pan, stir-fry the carrot first (and bell pepper if using), then add the 1/2 onion, followed by the 1/4 cabbage and 1 bag of bean sprouts, cooking each ingredient in sequence.
- 5
Add the ★ seasonings one by one: 2 pinches salt and pepper, 2 tsp chicken bouillon powder, 1 tsp soy sauce, and 1 tbsp sauce. Taste as you go.
- 6
Return the cooked pork to the pan and mix everything together well.
- 7
Continue stir-frying until the moisture reduces appropriately, then serve.
Nutrition
Per serving- Calories310 kcal
- Protein11.2 g
- Fat19 g
- Carbs21 g
- Sodium1.6 g
Tips
Stir-frying vegetables in order from longest cooking time to shortest ensures everything cooks evenly. If using pork shoulder, add a small amount of vegetable oil if the pan seems dry.