Chinese Cabbage and Pork Stir-Fry with Miso and Mayonnaise
Chinese Cabbage and Pork Stir-Fry with Miso and Mayonnaise

Hello everybody, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, chinese cabbage and pork stir-fry with miso and mayonnaise. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Chinese Cabbage and Pork Stir-Fry with Miso and Mayonnaise is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Chinese Cabbage and Pork Stir-Fry with Miso and Mayonnaise is something that I have loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can cook chinese cabbage and pork stir-fry with miso and mayonnaise using 11 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Chinese Cabbage and Pork Stir-Fry with Miso and Mayonnaise:
  1. Make ready 1/8 large size Chinese cabbage
  2. Take 100 grams Pork
  3. Get 1/2 bunch Shimeji mushrooms
  4. Take 1 tbsp Flour (cake flour)
  5. Prepare 1 tbsp ●Mayonnaise (light or 1/2 calories)
  6. Take 1 tbsp ●Miso
  7. Make ready 1 tbsp ●Mirin
  8. Take 1 tbsp ●Cooking sake
  9. Take 1/2 tsp ●Chicken stock powder
  10. Prepare 1 clove ●Garlic (grated)
  11. Make ready 1 Salt, pepper, vegetable oil
Steps to make Chinese Cabbage and Pork Stir-Fry with Miso and Mayonnaise:
  1. Chop the pork into bite-size pieces, lightly sprinkle with salt and pepper, and coat well with flour.
  2. Remove the hard stems from the shimeji mushrooms, and shred. (King oyster mushrooms and maitake mushrooms are also delicious.) Cut the stems of the Chinese cabbage into 4 cm, and roughly chop the leaves.
  3. Mix the ● ingredients well.
  4. Heat oil in a frying pan, add the pork, and stir-fry while separating the pork.
  5. Add the stems of the Chinese cabbage, and continue stir-frying. Then stir-fry the shimeji mushrooms as well. When the stems of the Chinese cabbage have mostly cooked through, add the leaves, and briefly stir-fry.
  6. Pour in the ● mixture. When the sauce is evenly absorbed, it's done.
  7. Here's a recipe for udon noodles with soy milk that also uses pork and Chinese cabbage. It takes less than 10 minutes to cook. - - https://cookpad.com/us/recipes/171049-spicy-soy-milk-miso-udon-noodles-with-pork-chinese-cabbage-for-lunch

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