Usuba
Pork with Shiitake Mushrooms and Vegetables in Sauce
A quick Asian-style dish with thinly sliced pork, mushrooms, and vegetables in a thick soy sauce. Pairs well with rice or noodles.
- Total
- 30 min
- Standard serving
- 221.9 g
Ingredients
Total 15- Pork
83.33 g - Dried shiitake mushrooms
50 g - Carrot
17 g - Sweet pepper
25.5 g - Garlic
1.5 g≈ 1/2 clove - Napa cabbage
0.08 pcs - Ginger
0.85 g - Chili pepper
1.7 g≈ 3/4 tsp - Vegetable oil
8.33 ml≈ 1.5 tsp - Sesame oil
0.85 ml - Rice vinegar
4.95 ml≈ 1 tsp - Cane sugar
3.96 g≈ 1 tsp - Starch
0.99 g≈ 1/3 tsp - Sesame seeds
3.713 g≈ 1 tsp - Soy sauce
16.67 ml≈ 1 tbsp
Instructions
- 1
Step 1
Slightly freeze the pork, then cut it into thin strips. Marinate in 2–3 tablespoons of soy sauce for 20 minutes.
- 2
Step 2
Prepare the vegetables: cut carrots and peppers into thin julienne strips, grate ginger and garlic, cut Napa cabbage crosswise into strips 2 cm thick.
- 3
Step 3
Slice the mushrooms into strips or halve them if they are large. Use fresh shiitake or frozen ones.
- 4
Step 4
Heat the wok, pour in 2 tablespoons of vegetable oil. Add chopped chili pepper, stir-fry for 30 seconds, stirring constantly.
- 5
Step 5
Place the marinated pork in a wok, stir-fry for 7 minutes over high heat, stirring constantly.
- 6
Step 6
Add garlic with ginger and stir. Add the mushrooms, then carrots and peppers. Fry for another 5 minutes, stirring constantly. Add cabbage, reduce heat and continue stirring.
- 7
Step 7
Prepare the sauce: pour 2 tablespoons of vegetable oil, 100 ml of soy sauce, 2 teaspoons of rice vinegar into a saucepan, add 2 teaspoons of sugar. Place on heat and bring to a boil, stirring.
When the sauce comes to a boil, pour in the cornstarch diluted in 100 ml of cold water. Reduce the heat to the minimum and cook for 4 minutes, stirring constantly with a whisk.
- 8
Step 8
Pour the prepared sauce into the wok and mix well. Sprinkle with sesame seeds and drizzle with sesame oil.
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