Chinese Cabbage and Pork Stir-Fry with Miso and Mayonnaise

• 1/8 large size Chinese cabbage
• 100 grams Pork
• 1/2 bunch Shimeji mushrooms
• 1 tbsp Flour (cake flour)
• 1 tbsp Mayonnaise (light or 1/2 calories)
• 1 tbsp Miso
• 1 tbsp Mirin
• 1 tbsp Cooking sake
• 1/2 tsp Chicken stock powder
• 1 clove Garlic (grated)
• 1 Salt, pepper, vegetable oil

1. Chop the pork into bite-size pieces, lightly sprinkle with salt and pepper, and coat well with flour.
2. Remove the hard stems from the shimeji mushrooms, and shred.
3. (King oyster mushrooms and maitake mushrooms are also delicious.)
4. Cut the stems of the Chinese cabbage into 4 cm, and roughly chop the leaves.
5. Mix the ingredients well.
6. Heat oil in a frying pan, add the pork, and stir-fry while separating the pork.
7. Add the stems of the Chinese cabbage, and continue stir-frying.
8. Then stir-fry the shimeji mushrooms as well.
9. When the stems of the Chinese cabbage have mostly cooked through, add the leaves, and briefly stir-fry.
10. Pour in the mixture.
11. When the sauce is evenly absorbed, it's done.
12. Here's a recipe for udon noodles with soy milk that also uses pork and Chinese cabbage.
13. It takes less than 10 minutes to cook.

cabbage, pork, mushrooms, flour, mayonnaise, mirin, sake, chicken, clove garlic, salt

Taken from cookpad.com/us/recipes/171046-chinese-cabbage-and-pork-stir-fry-with-miso-and-mayonnaise (may not work)