Pork and autumn/winter vegetables stir-fried in vinegar
Ingredients (for 2 people)
- Thinly sliced pork (shoulder) loin
200g
- lotus root
80g
- Japanese leek
One
- carrot
20g
- broccoli
50g
- garlic
1 piece
- Pure Honey Vinegar【A】
30cc
- salt【A】
4g
- White wine or sake【A】
15cc
- 10cc olive oil A little black pepper
How to make it
1Cut the pork into bite-sized pieces. Peel the lotus root and cut it into half-moon shapes 5mm thick.
(It is best to soak it in vinegar water.)
2Cut the green onions diagonally. Cut the carrots into strips 5-6 cm long.
Cut the broccoli into small florets and pre-cook them.
3Add the crushed garlic and olive oil to a frying pan and place over low heat.
4When the aroma starts to rise, increase the heat and add the green onions, carrots, and lotus root from step 1 and stir fry quickly.
Add the pork and stir fry further.
5Once the fire is done【A】Mix well and stir fry until all the moisture has evaporated.
To finish, add the broccoli and stir fry, then finish by sprinkling black pepper on top.