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1
Slice the pork into 4-5 mm thickness.
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2
Marinate with seasonings and let rest for about 15 minutes.
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3
Finely julienne all vegetables.
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4
Add red and yellow peppers for color.
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5
Mix seasonings.
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6
Taste before adding katakuriko.
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7
Boil some water, add the salt (for boiling), and start cooking the bamboo shoots.
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8
After 2-3 minutes, add the green peppers and boil for 1 minute.
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9
Drain, then put in water to cool.
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10
This will retain the green peppers' color.
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11
Wipe any excess water from the pork.
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12
Coat both sides with katakuriko.
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13
Line an frying pan with parchment paper.
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14
Do not oil the pan.
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15
When one side has browned, turn each piece over.
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16
When done, remove the meat and parchment paper.
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17
If you're not concerned about calories, stir fry with oil.
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18
When cooled, slice the pork against the fibers into about 5mm strips.
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19
Cook, then cut!
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20
This is the tip for cooking without oil.
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21
Put the sesame oil, garlic and ginger in frying pan and turn the heat on.
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22
Cook over low heat until fragrant.
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23
Fry the onion quickly.
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24
Add the boiled pepper and flavoring ingredients (the katakuriko will have settled to the bottom, so mix it up before adding).
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25
When the soup has boiled, add the pork and mix.
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26
It's done.
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27
Serve on a dish with the sauce.
