Chinese Cabbage and Pork Stir-Fry with Miso and Mayonnaise

1. 1

   Chop the pork into bite-size pieces, lightly sprinkle with salt and pepper, and coat well with flour.

2. 2

   Remove the hard stems from the shimeji mushrooms, and shred.

3. 3

   (King oyster mushrooms and maitake mushrooms are also delicious.)

4. 4

   Cut the stems of the Chinese cabbage into 4 cm, and roughly chop the leaves.

5. 5

   Mix the ingredients well.

6. 6

   Heat oil in a frying pan, add the pork, and stir-fry while separating the pork.

7. 7

   Add the stems of the Chinese cabbage, and continue stir-frying.

8. 8

   Then stir-fry the shimeji mushrooms as well.

9. 9

   When the stems of the Chinese cabbage have mostly cooked through, add the leaves, and briefly stir-fry.

10. 10

    Pour in the mixture.

11. 11

    When the sauce is evenly absorbed, it's done.

12. 12

    Here's a recipe for udon noodles with soy milk that also uses pork and Chinese cabbage.

13. 13

    It takes less than 10 minutes to cook.

* Per serving · 4 servings · Values may vary.

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