Recipe: Appetizing Chinese Cabbage and Pork Stir-Fry with Miso and Mayonnaise

Wesley Phelps
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Recipe: Appetizing Chinese Cabbage and Pork Stir-Fry with Miso and Mayonnaise
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Recipe: Appetizing Chinese Cabbage and Pork Stir-Fry with Miso and Mayonnaise Delicious, fresh and tasty.

Chinese Cabbage and Pork Stir-Fry with Miso and Mayonnaise. Great recipe for Chinese Cabbage and Pork Stir-Fry with Miso and Mayonnaise. *I experimented with various flavours to use up the Chinese cabbage I had around. *I used a healthier variety of mayonnaise. *It won't be watery if you stir-fry quickly over high heat. *When you cook a large portion. Chinese Cabbage Stir Fry with Pork is a stir fry dish but it's not very oily. The simple soy-based flavour is quite addictive, and you can eat a lot without realising it.

In a wok over high heat, add the oil.

Add the garlic and dried red chilies, turn down the heat to medium, and stir-fry for a minute, taking care not to burn the garlic.

Once the color begins to change on the pork, add in the Chinese cabbage stems, then leaves, and finally red peppers and stir fry.

You can have Chinese Cabbage and Pork Stir-Fry with Miso and Mayonnaise using 11 ingredients and 7 steps. Here is how you cook that.

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

  1. You need 1/8 large of size Chinese cabbage.

  2. Prepare 100 grams of Pork.

  3. You need 1/2 bunch of Shimeji mushrooms.

  4. It’s 1 tbsp of Flour (cake flour).

  5. It’s 1 tbsp of ●Mayonnaise (light or 1/2 calories).

  6. It’s 1 tbsp of ●Miso.

  7. You need 1 tbsp of ●Mirin.

  8. It’s 1 tbsp of ●Cooking sake.

  9. Prepare 1/2 tsp of ●Chicken stock powder.

  10. It’s 1 clove of ●Garlic (grated).

  11. You need 1 of Salt, pepper, vegetable oil.

Pour in (B), and stir in order to thicken the sauce.

Add the pork and broad bean chilli paste.

When the pork has browned, add the cabbage and the green pepper.

Add the liquid miso and stir.

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

  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, its done..

  7. Heres 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.

Fry until the liquid reduces and serve.

The strips are ready to be used in the stir fry!

Gently rewarm stir fry in a large skillet or wok on the stovetop over medium-low heat.

Add a splash of rice vinegar to perk the cabbage back up.

Serve right away, with rice and chile.