Stir Fried Vegetables Recipe

Name: Stir Fried Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 slice Thinly sliced pork belly; 3 large leaves Cabbage; 1 bag Bean sprouts; 1 small Onion; 1/2 bunch Chinese garlic chives; 1 The white part of a Japanese leek; 2 cm Carrot; 5 grams Finely julienned wood ear mushrooms (optional); 1 clove Garlic; 10 grams *Weipa; 1 tbsp *Soy sauce; 2 tbsp *Sake; 1 tsp *Mirin; 1 tsp *Gochujang; 1 tsp *Doubanjiang (or substitute oyster sauce); 1 1/2 tbsp Sesame oil; 1 dash, (to taste) Pepper

Servings: persons

3 slice Thinly sliced pork belly
3 large leaves Cabbage
1 bag Bean sprouts
1 small Onion
1/2 bunch Chinese garlic chives
1 The white part of a Japanese leek
2 cm Carrot
5 grams Finely julienned wood ear mushrooms (optional)
1 clove Garlic
10 grams *Weipa
1 tbsp *Soy sauce
2 tbsp *Sake
1 tsp *Mirin
1 tsp *Gochujang
1 tsp *Doubanjiang (or substitute oyster sauce)
1 1/2 tbsp Sesame oil
1 dash, (to taste) Pepper

1
Cut the pork into bite sized pieces.
2
Put in a bowl with the ingredients and mix and massage in the ingredients with your hands.
3
Cut the cabbage into bite sized pieces.
4
Slice the core parts into thin diagonal slices, and put both in a colander.
5
Slice the onion into thin wedges and put that in the colander too.
6
Put the wood ear mushrooms and water to cover in a heatproof container, and microwave for 1 minute 30 seconds at 100w.
7
When it's cooled down, drain, pat dry and put in the colander from step 2.
8
Wash the bean sprouts in the bag and put into a separate colander.
9
Julienne the green pepper and carrot, and put into the same colander as the bean sprouts.
10
Cut the Chinese chives into 3-4 cm long pieces, and place on a paper towel.
11
Slice the garlic, remove the shoot inside with a toothpick and place on a piece of plastic wrap.
12
Slice the leek into 2mm thick diagonal slices and place on top of the chives.
13
Put the * ingredients in a heatproof container.
14
Put the sesame oil in a wok.
15
Stir fry the garlic over low heat until it's slightly colored.
16
Add the pork and cook through.
17
While you're doing step 7, microwave the * ingredients for 30 seconds at 1000w and mix well.
18
Turn the heat up under the wok to high.
19
Add the step 2 vegetables and stir fry for about a minute.
20
Add the step 4 vegetables and the combined * ingredients.
21
Stir fry for about 30 seconds, and turn off the heat.
22
Add the chives, leek and pepper, and stir fry with residual heat.
23
Serve.

160

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 17 ingredients. The key ingredients include: 3 slice Thinly sliced pork belly, 3 large leaves Cabbage, 1 bag Bean sprouts, 1 small Onion, and more.

Yes, Stir Fried Vegetables 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!

Stir Fried Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions