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Dans la lune

July 13, 2018

Pork and cabbage Stir Fry (Hoikoro)

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Pork and cabbage Stir Fry (Hoikoro)

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5
Pork and cabbage Stir Fry (Hoikoro)

Ingredients

  • 2 garlic cloves - grated or finely chopped
  • 25g fresh ginger - grated or finely chopped
  • 3 tbsp oil

For the sauce ingredients

  • 15g miso
  • 30g tian mian jiang / sweet bean sauce
  • 1 1/2 tbsp sugar
  • 2 tbsp shaohsing rice cooking wine or cooking sake or cooking white wine
  • 10g chili bean sauce / toban djan
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce (optional)
  • 350g pork belly slices
  • 1 tbsp cooking sake or cooking white wine
  • 1/2 tsp fine salt
  • 3 tbsp katakuriko/potato starch
  • 1/2 cabbage (about 500g) - cut into bite size
  • 1 leek - cut into bite size
  • 1/2 bell pepper - cut into stripes ( optional )

Instructions

  • 1. In a small bowl, add pork, cooking sake, salt and katakuriko/potato starch. Mix well until evenly coated. Set aside.
  • 2. In a small frying-pan, heat 3 tbsp oil. Fry garlic and ginger until fragrant. Turn off the heat and add all sauce ingredients. Mix well and set aside.
  • 3. In a skillet, heat 1 tbsp oil and fry the pork over medium-high heat until the meat is no longer pink. Add vegetables and fry until wilted.
  • 4. Add the sauce from #2 and cook over high heat, stirring, for about 1 to 2min or until the sauce is evenly coated.
  • Serve hot!
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https://atelierlalune.com/2018/07/hoikoro-pork-and-cabbage-stir-fry/

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