Pork and Napa Cabbage in Sweet Vinegar Sauce
Ingredients(Servings: 2)
Directions
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Chop the pork into large bite-size pieces. Massage in the sake, soy sauce and pepper (from A), and sprinkle on the potato starch (A) to season.
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Diagonally slice the hakusai leaves into large pieces.
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Randomly cut up the bell pepper and green pepper.
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Remove the hard base from shiitake mushrooms, then quarter. Diagonally slice up the negi.
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Heat the sesame oil in a fry pan, saute (1), add in the ginger and (4) and continue to saute until fragrant.
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Add in (2) and (3), saute all together. Once softened, add in (B) and saute all ingredients.
Cooking Basics
Green peppers - random cut
Place the knife diagonally on the round green pepper and cut it up irregularly. When the cut is close to the seeds, stand the green pepper up and cut in a manner to avoid the seeds so that you can neatly cut to the end.
Shiitake mushrooms - removing the hard base
The hard base, called "ishizuki" in Japanese, is the blackish tip at the end of the stem. Use a knife to cut or scrape off this portion.
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