Ingredients for Ramen Restaurant-style Stir-fried Vegetables
- 3 slice Thinly sliced pork belly
- To flavor the meat ☆ Sake – 1 tablespoon; Katakuriko – 1 teaspoon; Salt and pepper – a little of each
- 3 large leaves Cabbage
- 1 bag Bean sprouts
- 5 to 6 Chinese chives
- 1/3 of a thin one Carrot
- 1 The white part of a Japanese leek
- 7 grams Dried sliced shiitake mushrooms (optional)
- 7 grams Dried wood ear mushrooms (optional)
- 1 to 2 cloves Garlic
- 10 grams ＊Weipa
- 1 tbsp ＊Soy sauce
- 1/2 tsp ＊Soup stock granules
- 1/2 tsp ＊Sugar
- 2 tbsp ＊Sake
- 1 tbsp ＊Doubanjiang or oyster sauce
- 1/3 to 1/2 teaspoon ＊Seasoned salt
- 2 tbsp Sesame oil
- 1 Pepper – optional
Cooking Instructions for making Ramen Restaurant-style Stir-fried Vegetables
Soak the dried wood ear mushrooms and shiitake mushrooms in separate bowls to rehydrate.
Cut the pork into bite-sized pieces, put into a bowl, add the ☆ ingredients and rub in the flavors well.
Cut off the bottoms of the garlic cloves, peel off the skins and slice thinly. Set aside on a piece of plastic wrap or a plate.
Cut the cabbage leaves into bite-sized pieces and put into a sieve. When the shiitake mushrooms are rehydrated, squeeze out tightly and put into the same colander.
Wash the bean sprouts in the bag, and drain into another sieve. Slice the carrot and green pepper thinly, and place into the same colander with the bean sprouts.
Cut the chives into 3-4 cm pieces, and chop the leek diagonally into 2 mm slices. Put them in yet another sieve.
When the wood ear mushrooms have rehydrated, put in a sieve and wash well. Cut off any tough parts, squeeze out well, and combine with the cabbage and shiitake mushrooms.
Put all the ＊ ingredients in a heatproof dish and microwave for 30 seconds (at 1000 W) to dissolve.
Heat sesame oil in a wok, and stir-fry the garlic over low heat for about a minute. Add the pork and stir-fry until cooked through, over low heat again.
Turn the heat up to high. Add the cabbage and 2 types of mushrooms, and stir-fry for 1 minute (to coat the vegetables with oil).
Add bean sprouts, carrot and green pepper and the combined sauce from Step 8 and stir-fry over high heat for about 30 seconds. Mix well and turn off the heat.
Add leek and chives and stir-fry in residual heat in the pan. Add pepper to taste, mix well and it’s done.
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