Stir-Fried and Simmered Atsuage and Komatsuna

  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)

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