sauteed vegetables with pork
- Serves: 4
- Japanese: Buta-niku yasai-itame
- 200 g thinly sliced lean pork
- 2 green peppers
- 1/4 cabbage
- 1/2 large carrot
- 1 onion
- 2 teaspoons soy sauce
- 1 1/2 tablespoons salad oil
Cut the cabbage into bite–sized pieces and wash.
Peel the onion and cut in half. Cut each half into 1 cm. wide slices.
Cut green peppers in half lengthwise. Remove seeds and cut into thin.
Cut the carrot in half. Slice as shown in the pictures.
Mix sake, soy sauce, salt and pepper.
Cut the pork into bite–sized pieces. Dip the pork into the seasoning (Step 5). Coat the pork with the potato starch.
Heat 1⁄2 tablespoon of the salad oil in a frying pan. Sear the pork. After it changes color, remove from the pan.
Add the remaining salad oil. Saute the vegetables over a high flame.
Return the pork to the pan. Add the soy sauce and saute for a few minutes.
Serve in a dish. The sweet taste of the vegetables and the crunchiness of the meat coating are the most notable features in this dish.
Japanese foods recipes
Int'l. recipes with a Japanese twist