Stir-fried edamame and pork belly
This dish lets you enjoy the combination of pork belly fat and edamame. It's convenient to take out the edamame beans after pre-cooking them, freeze them, and then defrost only the amount you need each time you use it in a dish
How to make it
1
Cut the pork belly and shiitake mushrooms into 1cm cubes. Use parboiled and peeled edamame beans
2
Heat a frying pan with scallion oil over high heat and fry the pork belly
3
Once lightly cooked, add chopped white onions, ginger, and shiitake mushrooms and stir-fry to bring out the aroma
4
Add the seasonings (A) and let the flavors blend. Cook for 2-3 minutes, and when the liquid has reduced to about half, add the edamame beans
5
Add the water-dissolved potato starch and mix to thicken. Finish by drizzling in sesame oil and removing from heat
6
Serve in a bowl and it's finished.
Ingredients for 2 people
-
- Pork belly
- 60g
-
- Shiitake
- 30g
-
- edamame beans that have been parboiled and peeled.
- 60g
-
- White leek
- 3g
-
- ginger
- 3g
-
- Scallion oil
- 1 tablespoon
-
[A]
- soy sauce
- 1 tablespoon
-
- Shaoxing wine
- 1 tablespoon
-
- Chinese soup
- 100cc
-
- sugar
- 1 tablespoon
-
- White pepper
- A little
-
- Water-soluble potato starch
- A little
-
- For finishing sesame oil
- 1 tsp
[PR]
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