Pork and Shishito Pepper Stir-Fry
Mirin and soy sauce combine for deep flavor.
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Cut the pork thigh into 3 cm (1.2 in.) thick slices.
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Thinly slice up the onion. Remove the stem from the shishito peppers, slice an opening into each one.
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Heat up a fry pan and add in the sesame oil, stir-fry the onions. Once the oil has been spread throughout, add in (1) and continue to stir-fry while using cooking chopsticks to flip and move ingredients.
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Once the meat is browned add in the shishito peppers, continue to stir-fry, then add and mix in (A) when the shishito peppers turn a vivid green.
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Sprinkle on the pepper, spread the cooking liquids throughout and serve onto plates.
Cooking Basics
[Thinly sliced along the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down vertically along the grain from end to end. This cutting method is often used for sauteing or boiling.
[Thinly sliced against the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down at right angles to the grain from end to end. This cutting method is recommended for raw consumption.
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