Pork and Shungiku Chrysanthemum Greens Brown Sugar Stir-Fry

• 200 grams Pork (thinly sliced or pork bits)
• 1 bunch Chrysanthemum greens
• 1/2 bunch Shimeji mushrooms
• 1 tbsp Brown Sugar (powdered)
• 1 tbsp Sake
• 2 tsp Vinegar
• 2 tsp Soy sauce
• 1 Vegetable oil

1. Cut the pork into easy-to-eat portions.
2. Chop the chrysanthemum green stems into 2 cm pieces, and the leaves into 3~4 cm pieces.
3. Remove the roots from the shimeji mushrooms, and shred.
4. Heat vegetable oil in a frying pan, add step 1, and saute over strong medium heat for 2~3 minutes.
5. Once the color of the meat has changed, add chrysanthemum green stems, shimeji mushrooms, and saute for about 1 minute.
6. Add chrysanthemum green leaves and .
7. Coat everything in the sauce over strong heat and then remove from heat.
8. Serve on plates.

pork, chrysanthemum greens, mushrooms, brown sugar, sake, vinegar, soy sauce, vegetable oil

Taken from cookpad.com/us/recipes/169601-pork-and-shungiku-chrysanthemum-greens-brown-sugar-stir-fry (may not work)