Easy Yasai Itame To Clear Your Fridge (Pork and Vegetable Stir-Fry)

By Sudachi · 25 min

Ingredients

Instructions

1. Prep first: peel and julienne 50 g carrot and 15 g ginger; thinly slice 2 garlic cloves, 50 g onion and 50 g bell pepper; roughly chop 100 g green cabbage; cut 30 g garlic chives into 5 cm pieces; leave 50 g shimeji mushrooms and 100 g bean sprouts whole.
2. In a small bowl, mix 1 tbsp cold water with 1 tbsp potato starch to make a slurry.
3. In a heatproof pourable container, mix 1 tsp chicken bouillon powder, 100 ml hot water, 2 tsp oyster sauce, 1 tsp soy sauce, ½ tsp salt and 1 tsp sugar.
4. Heat a wok over medium-high. Add 1 tsp oil; when it shimmers, spread 100 g thinly sliced pork belly in one layer and sprinkle with 1 pinch salt.
5. Once the pork is seared, flip it and brown the other side, then add the sliced garlic.
6. When the garlic smells fragrant, add the ginger, carrot, mushrooms and onion. Stir-fry 1–2 minutes, until the carrot starts to bend and the onion turns slightly translucent.
7. Add the cabbage and bell pepper and stir-fry 1–2 minutes. Add the bean sprouts and stir-fry another 30 seconds to 1 minute.
8. Add the garlic chives, then pour the sauce around the edge of the pan and mix well, scraping up any bits from the bottom if needed.
9. Whisk the slurry again, pour it into the pan and keep mixing until the sauce thickens, turns glossy and clings to the pork and vegetables.
10. Turn off the heat and drizzle with toasted sesame oil. Plate and top with toasted white sesame seeds and chili threads.

Summarized from Sudachi's video. Watch it for the details.

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GarlicOnionGingerCarrotBell pepperMushroomCabbagePork belly