Stir-Fried and Simmered Atsuage and Komatsuna

• 1/4 bunch Komatsuna
• 5 cm Carrot
• 100 grams Atsuage
• 100 grams Ground pork
• 100 ml Boiled water
• 1 tsp Chinese soup stock (granulated)
• 1/3 tsp Sugar
• 1/2 tsp Soy sauce
• 1 Salt and pepper
• 1 Sesame oil, to taste
• 1 Katakuriko slurry (1:1 ratio of water to katakuriko potato starch flour)

1. Cut the komatsuna into 5 cm lengths.
2. Julienne the carrots.
3. Pour boiling water over the atsuage to remove excess oil, then since into 5 mm.
4. Saute the ground pork in sesame oil, then once it becomes crumbly, add the carrots and komatsuna, then add the atsu-age, and continue to saute.
5. Add the boiling water, Chinese soup stock granules, sugar, soy sauce, salt, and pepper to season.
6. Once it comes to a boil, add the katakuriko dissolved in water to thicken, then serve.

komatsuna, carrot, atsuage, ground pork, water, chinese soup stock, sugar, soy sauce, salt, sesame oil, slurry

Taken from cookpad.com/us/recipes/167674-stir-fried-and-simmered-atsuage-and-komatsuna (may not work)