Quick-braised Spicy Hot Pork, Mushrooms and Harusame Bean Noodles

• 100 grams Thinly sliced pork belly
• 100 grams Mushrooms (use your favorite ones: I used shimeji and shitake mushrooms)
• 1 as required Carrot
• 1/2 bunch Garlic chives
• 20 to 30 grams Cellophane noodles
• 1 small piece Ginger
• 1 tsp Sesame oil
• 1 tbsp Sake
• 1 tbsp Soy sauce
• 1/2 tbsp Mirin
• 1/2 to 1 teaspoon Doubanjiang
• 50 ml Water
• 1 as required Pepper

1. Discard the stiff stems from the mushrooms and separate into small pieces.
2. Cut the mushrooms into bite sizes according to the sizes of different mushrooms.
3. Cut the pork into 5 equal pieces, cut the garlic chives into 5-cm-lengths and cut the carrot into bite sizes (here I sliced them thinly and diagonally).
4. Julienne the ginger.
5. Heat the sesame oil and fry the pork until brown.
6. Add the ginger and fry.
7. Place all the ingredients but the garlic chives on the 2.
8. Combine all the seasonings but the pepper.
9. Add this seasoning mixture and water, stir quickly and bring to the boil.
10. Cover and simmer over a low to medium heat for 5 minutes.
11. After 5 minutes add the garlic chives and pepper.
12. Stir quickly and cover to simmer for about 2 minutes.
13. Check all the ingredients are nicely cooked and transfer onto a serving dish.

pork belly, mushrooms, carrot, garlic, noodles, ginger, sesame oil, sake, soy sauce, mirin, doubanjiang, water, pepper

Taken from cookpad.com/us/recipes/154166-quick-braised-spicy-hot-pork-mushrooms-and-harusame-bean-noodles (may not work)