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Recipe

STIR FRY VEGETABLES AND JAPANESE PICKLES


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INGREDIENTS (serves 4)

  • 2 eggplants
  • 16 "shishi togarashi" (green chili peppers)
  • 1 cucumber
  • 40 grams carrot
  • 120 grams pork (thinly sliced)
  • 80 grams of pickled cucumber and eggplant ("dobozuke")
  • 1 teaspoon minced gingeroot
  • 1 teaspoon minced scallion (green part only)
  • a [2 tablespoons sake, 1/2 tablespoon sugar, 1 tablespoon oyster oil]
  • 2 tablespoon sesame oil
HOW TO COOK
  1. Cut the eggplant into large bite-size pieces, cut each of the "shishi togarashi" in half, and remove seeds. Chop the carrots and cucumber finely, and cut the pork into 2-3 cm pieces.
  2. Chop the "dobozuke" coarsely and cover in water, add a little salt to take out the liquid and set aside.
  3. Grease a skillet lightly with sesame oil, add (2), the minced gingeroot and green onion and stir fry. Add the vegetables from (1) and cook a little. Add the pork and stir fry, season with (a) and cook again quickly.
    * Add a little potato starch to the liquid from (3) for a tasty sauce.


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