Stir-fried edamame and pork belly
Chinese
Stir-fried food
This dish goes well with the fat of pork belly and edamame. It's convenient to use edamame in boiled boiled form, remove only the beans and freeze them, then thaw as much as you use them each time, and use them in cooking.
Cooking time: 10 minutes
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How to make it
1
Cut the pork belly and shiitake mushrooms into 1cm cubes. The edamame is boiled and peeled off the thin skin.
2
Put a frying pan with scallion oil over high heat and fry the pork belly.
3
When it's lightly cooked, add chopped white green onions, ginger, and shiitake mushrooms and stir-fry to add a aroma.
4
Add the seasonings [A] to blend in the flavor. Heat it for 2-3 minutes, and when the amount of soup is about half the amount, add the edamame.
5
Add water-soluble potato starch and mix to thicken. To finish off, pour in sesame oil and remove from the heat.
6
Serve in a bowl and it's finished.
Ingredients for 2 people
-
- Pork belly
- 60g
-
- Shiitake
- 30g
-
- Uses boiled edamame
- 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
