Stir-Fried Chinese Cabbage and Pork Belly in Thick Sauce

• 5 Chinese cabbage
• 1/2 Carrot
• 100 grams Bean sprouts
• 100 grams Thinly sliced pork belly
• 1 Salt and pepper
• 1/2 tsp Chicken stock granules
• 1 tsp Happo-jiru (or soy sauce)
• 10 ml Katakuriko
• 50 ml and 30 ml Water
• 1 tsp Sesame oil
• 1 medium spoon Vegetable oil

1. Cut the Chinese cabbage in half, the leaf parts into 3 cm, and the stems into 1 cm.
2. Cut the carrot into half length, then slice.
3. Cut the pork into 5 cm widths.
4. Pour sesame and vegetable oil in a frying pan.
5. Stir fry the carrot and the white stem part of Chinese cabbage first.
6. When wilted, add the pork and bean sprouts.
7. Lastly add the leaf parts of Chinese cabbage, season with salt and pepper, and add 50 ml of water.
8. Tilt the pan to one side to gather the liquid.
9. Add the chicken stock granules and soy sauce and combine well with the rest of the ingredients.
10. Tilt the pan again, and adjust the taste with salt and pepper.
11. Dissolve the katakuriko in 30 ml of water and add to the pan to thicken.
12. Done.
13. In the photo, I made it with ordinary cabbage instead of Chinese cabbage.
14. Cabbage was not bad, it was quite sweet and tasty.

chinese cabbage, carrot, sprouts, pork belly, salt, chicken, soy sauce, water, sesame oil, vegetable oil

Taken from cookpad.com/us/recipes/155256-stir-fried-chinese-cabbage-and-pork-belly-in-thick-sauce (may not work)