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Bob & Angie >> Recipe



INGREDIENTS (4 servings):

200 g pork (leg portion), 1 tablespoon starch, 100 g string beans, 6 dried large, flat Japanese mushrooms ("hoshi-shiitake"), 5 g ginger ("tsuchi-shoga"), 1 tablespoon sesame oil, 3 tablespoons salad oil
(A): 1 1/3 tablespoon soy sauce ("shoyu"), 2/3 tablespoon "sake" (Japanese rice wine), pepper
(B): 1 teaspoon sugar, 1/3 tablespoon soy sauce, 1 tablespoon "sake"
  1. Cut pork into 3 cm strips and toss with seasoning (A) in bowl. Add starch.
  2. Boil string beans and drain. Cut into 3 cm pieces.
  3. Soak dried large, flat Japanese mushrooms in warm water until soft. Squeeze out excess water and slice thickly.
  4. Finely chop ginger.
  5. Heat half of salad oil in wok. Stir in (1) until no longer pink, and remove.
  6. Heat remaining salad oil in wok. Stir in (4) until aromatic. Add (3), (5) and (2) in given order.
  7. Quickly stir in seasoning (B). Stir in sesame oil.
Nutritional value
calories: 210 kcal, protein: 12.7 g, fat: 14.9 g, carbohydrate: 6.2 g, fiber: 0.5 g, calcium: 20 mg, iron: 1.2 mg, sodium: 548 mg, potassium: 294 mg, vitamin A: 68 IU, vitamin B1: 0.65 mg, vitamin B2: 0.23 mg, vitamin C: 3 mg, salt: 1.4 g

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