Pork, Greens, Atsuage in Oyster Sauce – a delicious recipe with Green vegetables, Atsuage, Ginger, Sake, Soy sauce, Katakuriko. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Cut the pork into easy to eat pieces.
2
Season it with before cooking (I do this in a shallow container).
3
Meanwhile, prepare the rest of the ingredients (read Step 2).
4
Combine the ingredients together.
5
Remove excess oil from atsuage and cut into bite-sized pieces.
6
Rinse the komatsuna (or any other green vegetables) and cut into easy to eat pieces.
7
Julienne the ginger.
8
Coat the pork from Step1 with katakuriko.
9
Heat some sesame oil and saute the ginger until fragrant.
10
Add the pork and stir-fry it.
11
Once the color of the pork starts to change, add the atsuage and the stems from the komatsuna and stir-fry more.
12
Add the leaves of komatsuna and cook it briefly.
13
Add the ingredients, coat the ingredients with it, and it's done.
105
kcal
Calories
6
g
Fat
5
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 100 grams Pork (offcuts), 120 grams Green vegetables (komatsuna, bok choy etc...), 80 grams Atsuage, 1 piece Ginger, and more.
Yes, Pork, Greens, Atsuage in Oyster Sauce falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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