Pork and autumn/winter vegetables stir-fried in vinegar

recipe

Ingredients (for 2 servings)

Thinly sliced pork (shoulder) loin
200g
lotus root
Japanese leek
80g
1本
carrot
broccoli
20g
50g
garlic
Olive oil
1 piece
10cc
black pepper
a little
Pure Honey Vinegar【A】
30cc
salt【A】
4g
White wine or sake【A】
15cc

How to make it

1 Cut the pork into bite-sized pieces. Peel the lotus root and cut it into half-moon shapes 5mm thick.
(It is best to soak it in vinegar water.)

2 Cut the green onions diagonally. Cut the carrots into strips 5-6 cm long.
Cut the broccoli into small florets and pre-cook them.

3 Add the crushed garlic and olive oil to a frying pan and place over low heat.

4 When the aroma starts to rise, increase the heat and add the green onions, carrots, and lotus root from step 1 and stir fry quickly.
Add the pork and stir fry further.

5 Once the fire is done【A】Mix well and stir fry until all the moisture has evaporated.

To finish, add the broccoli and stir fry, then finish by sprinkling black pepper on top.

The products used in this recipe.

Honey Vinegar (500ml)

See this product

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