Ginger Pork and Vegetables with Soy Sauce Mayonnaise
Ingredients(Servings: 2)
Directions
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Slice the onion into 5 mm (0.2 in.) wide slices, cut the Japanese mustard spinach into 4 cm (1.6 in.) lengths, and roughly chop up the bell pepper into small pieces. Spread the pork out into a baking tray, pour on the seasoning, mix well and marinate for 5 minutes.
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Heat 1/2 Tbsp of the vegetable oil in a fry pan over low heat, allow some of the marinade to drip off the pork meat, then place into the fry pan to cook. Once cooked through quickly return to the baking tray.
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Add the remaining vegetable oil to the same fry pan over medium heat, saute the onions. Once translucent, add in the bell peppers, stems of the Japanese mustard spinach and leaves of the Japanese mustard spinach in that order, and saute quickly together. Next, turn off the heat, return the pork meat to the fry pan, combine all ingredients together, then 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 sautéing 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.
- Recipe Misa Enomoto
- Photo Jun Takasugi
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