Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, pork and shungiku chrysanthemum greens brown sugar stir-fry. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Pork and Shungiku Chrysanthemum Greens Brown Sugar Stir-Fry I generally keep the salt content low in the meals I serve my family to keep them well-nourished. But non-seasoned food all the time is boring, so I add flavoring, and though up a recipe that is delicious even without lots of salt. In a small pot, cook rice according to package instructions.
Pork and Shungiku Chrysanthemum Greens Brown Sugar Stir-Fry is one of the most favored of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Pork and Shungiku Chrysanthemum Greens Brown Sugar Stir-Fry is something that I have loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook pork and shungiku chrysanthemum greens brown sugar stir-fry using 8 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Pork and Shungiku Chrysanthemum Greens Brown Sugar Stir-Fry:
- Take 200 grams Pork (thinly sliced or pork bits)
- Prepare 1 bunch Chrysanthemum greens
- Prepare 1/2 bunch Shimeji mushrooms
- Take 1 tbsp ◎Brown Sugar (powdered)
- Make ready 1 tbsp ◎Sake
- Prepare 2 tsp ◎Vinegar
- Get 2 tsp ◎Soy sauce
- Prepare 1 Vegetable oil
Goma-ae (胡麻和え) is a side dish made with vegetables and sweet sesame dressing. This is a pure vegetarian dish and very quick to make. The dressing has the full flavour of sesame with a little bit of sweetness and it goes so well with the slight bitterness of chrysanthemum leaves. Prepare Shungiku Salad: Heat large skillet until hot over high heat.
Instructions to make Pork and Shungiku Chrysanthemum Greens Brown Sugar Stir-Fry:
- Cut the pork into easy-to-eat portions.
- Chop the chrysanthemum green stems into 2 cm pieces, and the leaves into 3~4 cm pieces. Remove the roots from the shimeji mushrooms, and shred.
- Heat vegetable oil in a frying pan, add step 1, and sauté over strong medium heat for 2~3 minutes.
- Once the color of the meat has changed, add chrysanthemum green stems, shimeji mushrooms, and saute for about 1 minute.
- Add chrysanthemum green leaves and ◎. Coat everything in the sauce over strong heat and then remove from heat.
- Serve on plates.
Add sesame seeds and stir-fry until lightly browned. Drain tofu on paper towels and set aside. Add ham and brown lightly; remove to plate. In Japanese, goma means 'sesame', and it is commonly used in all kind of cooking. This recipe is for a dressing called goma-ae which is sweet and salty, made with sesame, sugar, and soy sauce.
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