Empty My Fridge
Mabo Harusame
Zutaten
- Garlic1 TL
- Ginger1 TL
- Chive½ Bund
- Potato starch1 TL
- Oil2 TL
- Ground pork4 oz
- Doubanjiang2 TL
- Glass noodle · dried2 ½ oz
- Sugar1 TL
- Salt¼ TL
- Sake1 EL
- Soy sauce2 EL
- Sesame oil1 TL
Zubereitung
- Finely chop the garlic and ginger. Cut the garlic chives into ½-inch (1.2 cm) pieces. Mix the potato starch with 1 teaspoon of water. Set everything aside.
- Heat the oil in a wok over medium heat. Fry the garlic and ginger, then add the ground pork and cook a few minutes until browned. Add the chili paste and cook for another minute.
- Meanwhile, boil the harusame for 2–3 minutes, then drain well.
- Add the water, garlic chives and drained harusame to the wok. Lower the heat to medium-low and simmer for one minute.
- Season with sugar, salt, sake and soy sauce. Stir in the potato starch slurry and mix until thickened, then finish with the sesame oil.
Zusammengefasst aus dem Video von Japanese Cooking 101. Schau es dir für die Details an.
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