Steps to Prepare Any-night-of-the-week Pork, Greens, Atsuage in Oyster Sauce
Hello everybody, it's Louise, welcome to my recipe page. Today, we're going to make a distinctive dish, Easiest Way to Make Homemade Pork, Greens, Atsuage in Oyster Sauce. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Pork, Greens, Atsuage in Oyster Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pork, Greens, Atsuage in Oyster Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Pork, Greens, Atsuage in Oyster Sauce is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must prepare a few components. You can have Pork, Greens, Atsuage in Oyster Sauce using 12 ingredients and 5 steps. Here is how you can achieve that.
I usually have these ingredients in my refrigerator, so I make this dish often. It is a quick dish which can be a main dish, so it is perfect for a busy day. My husband loves it.
-I made it with komatsuna this time. I used 4 stalks (about 1/2 a bag). You can also use bok choy or Chinese chives.
-I used the bite-sized atsuage this time, so I just cut it into half thickness (about 1 cm thick). For 2 servings. Recipe by rose12
Ingredients and spices that need to be Take to make Pork, Greens, Atsuage in Oyster Sauce:
- 100 grams Pork (offcuts)
- 120 grams Green vegetables (komatsuna, bok choy etc...)
- 80 grams Atsuage
- 1 piece Ginger
- 1/2 tsp ◎ Sake
- 1/2 tsp ◎ Soy sauce
- 1 tsp Katakuriko
- 2 tsp Sesame oil
- 1/2 tsp ☆ Chicken stock granules
- 1 tbsp ☆ Sake
- 1 tbsp ☆ Oyster sauce
- 1/2 tbsp ☆ Soy sauce
Steps to make Pork, Greens, Atsuage in Oyster Sauce
- Cut the pork into easy to eat pieces. Season it with ◎ before cooking (I do this in a shallow container). Meanwhile, prepare the rest of the ingredients (read Step 2). Combine the ☆ ingredients together.
- Remove excess oil from atsuage and cut into bite-sized pieces. Rinse the komatsuna (or any other green vegetables) and cut into easy to eat pieces. Julienne the ginger. Coat the pork from Step1 with katakuriko.
- Heat some sesame oil and sauté the ginger until fragrant. Add the pork and stir-fry it.
- Once the color of the pork starts to change, add the atsuage and the stems from the komatsuna and stir-fry more.
- Add the leaves of komatsuna and cook it briefly. Add the ☆ ingredients, coat the ingredients with it, and it's done.
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