Spring cabbage and pork stir-fry with miso and oyst

Name: Spring cabbage and pork stir-fry with miso and oyster sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 grams Finely sliced pork or Shabu Shabu pork (or other types of thinly sliced pork); 1 tsp Sake; 1 Salt and pepper; 3 leaves Cabbage; 2 Green bell peppers; 1/2 a stick Japanese leek; 1 Trumpet mushroom (Eringi mushroom); 1 tsp Ginger (finely chopped); 1 tbsp Miso; 1 1/2 tbsp Oyster sauce; 1 tbsp Sake; 2 tsp Sugar; 1 Coarsely ground black pepper; 2 tbsp Katakuriko; 1 Vegetable oil

Servings: persons

200 grams Finely sliced pork or Shabu Shabu pork (or other types of thinly sliced pork)
1 tsp Sake
1 Salt and pepper
3 leaves Cabbage
2 Green bell peppers
1/2 a stick Japanese leek
1 Trumpet mushroom (Eringi mushroom)
1 tsp Ginger (finely chopped)
1 tbsp Miso
1 1/2 tbsp Oyster sauce
1 tbsp Sake
2 tsp Sugar
1 Coarsely ground black pepper
2 tbsp Katakuriko
1 Vegetable oil

1
Chop cabbage into chunks, cut both green bell pepper and trumpet mushroom into thin rectangles, and cut japanese leek diagonally into thin slices.
2
I used season-fresh onion instead of Japanese leek in the picture.
3
Finely chop the ginger.
4
Make sure your pork slices are cut into bite-sized pieces and have them soaked in the ingredients.
5
Mix in a separate bowl.
6
Coat your pork slices in katakuriko.
7
Add vegetable oil and chopped ginger, and slowly fry over medium heat to bring out the aroma and of ginger.
8
Add pork slices into the pan and keep stirring over a medium to high heat.
9
Once the pork slices start to colour, add all the vegetables.
10
When you see the vegetables are cooked, add and make sure everything is evenly covered in the sauce.
11
The final sprinkle of coarsely ground black pepper will add a nice kick to the finished dish.

389

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 200 grams Finely sliced pork or Shabu Shabu pork (or other types of thinly sliced pork), 1 tsp Sake, 1 Salt and pepper, 3 leaves Cabbage, and more.

Yes, Spring cabbage and pork stir-fry with miso and 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.

That's it — enjoy your meal!

Spring cabbage and pork stir-fry with miso and oyster sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions