Empty My Fridge
Mabo Harusame
Ingredientes
- Garlic1 colher de chá
- Ginger1 colher de chá
- Chive½ maço
- Potato starch1 colher de chá
- Oil2 colheres de chá
- Ground pork4 oz
- Doubanjiang2 colheres de chá
- Glass noodle · dried2 ½ oz
- Sugar1 colher de chá
- Salt¼ colher de chá
- Sake1 colher de sopa
- Molho shoyu2 colheres de sopa
- Sesame oil1 colher de chá
Modo de preparo
- 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.
Resumido do vídeo de Japanese Cooking 101. Assista para ver os detalhes.
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