Use-up Pork Stir Fry with Mirin
Use-up Pork Stir Fry with Mirin

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Alright, don’t linger, let’s course of action this use-up pork stir fry with mirin menu with 18 components which are undoubtedly easy to have, and we have to process them at the very least through 5 methods. You should invest a while on this, so the resulting food could be perfect.

Ingredients for Use-up Pork Stir Fry with Mirin:
  1. Make ready - Ground black pepper
  2. Get 1 tbsp of hazelnut oil
  3. Require 200 g for roast pork, in strips
  4. You need 1 tbsp - cold-pressed rapeseed oil
  5. Take 1 - fresh red chili, sliced. I leave seeds in but that’s optional
  6. You need 3 cloves garlic, chopped
  7. Need 1 tsp ginger purée
  8. Provide 2 for onions, sliced
  9. Provide 3 for spring onions, diagonally sliced
  10. Prepare 50 g of mushrooms, sliced
  11. Provide 1 red pepper, sliced
  12. Need 2 of carrots, sliced into thin batons
  13. You need 1/4 Savoy cabbage, shredded & stalk cut into small cubes
  14. You need 1 tbsp for mirin
  15. Get 1 tbsp - soy sauce (I use Pearl River Bridge dark but that’s a personal choice)
  16. Require 1 (120 g) - pack black bean sauce
  17. Need 300 g for ready-to-wok noodles
  18. Make ready Handful fresh coriander, chopped
Use-up Pork Stir Fry with Mirin process:
  1. Mix the hazelnut oil and pepper and roll the pork strips in it to coat. Set aside.
  2. Heat rapeseed oil on medium-high. Fry chili, garlic and ginger purée for 2 minutes, stirring gently.
  3. Increase heat to high and add the meat. Stir briskly then add the vegetables. Cook for 4-5 minutes, stirring and tossing frequently, until the vegetables are al dente.
  4. Add the mirin, soy sauce, black bean sauce and noodles and toss, turn, stir and fry for 2 minutes, ensuring all well-mixed.
  5. Serve onto warmed bowls, adding coriander garnish to taste.

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