Pork and Greens Yakisoba
Ingredients(Servings: 2)
Directions
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Cut the pork into large, bite-size pieces. Rinse the bean sprouts. Cut the komatsuna into 3-4 cm strips, and the carrot into narrow strips.
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Warm up salad oil in a fry pan, fry the pork and carrots. Lightly salt and pepper, add in beans sprouts and komatsuna stems and fry.
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Add in the Chinese noodles and 1-2 tbsp of water. When the noodles begin to become undone, season with (A). Add in the komatsuna leaves, quickly stir fry together.
Cooking Basics
Carrots - matchstick juliennes
Cut a peeled carrot into 4 to 5 cm (about 2 in.) pieces lengthwise, and slice each piece into 3 mm (0.1 in.) wide planks, gradually sliding and stacking the slices. Lastly julienne these into 3 mm (0.1 in.) width thin sticks.
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