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1
Prepare the rice vermicelli according to the package - usually it is added to boiling water and boiled for one minute, but some brands may vary.
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2
Mix the soya sauce, mirin, nanami togarashi, sugar and chili oil in a small bowl and set aside.
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3
Dredge the pork strips in the rice flour and prepare the broccoli, mushrooms and garlic for stir-frying.
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4
Heat wok, add some cooking oil and let it get hot, then stir-fry the broccoli until tendercrisp, about 3 minutes.
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5
Add 1 clove of the garlic and fry for about half a minute.
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6
Add 2 tablespoons water and stir until water is absorbed.
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7
Remove broccoli from the wok and set aside.
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8
Add some more oil to the wok and heat, then add the shitake mushrooms.
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9
Do not stir-fry the mushrooms though, just brown all over.
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10
Remove the mushrooms from the wok and add to the broccoli.
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11
Add some more oil to the wok, heat, then add the pork and stir-fry until done.
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12
Shortly before it is done, add the other clove of garlic to fry with it.
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13
Remove and add to the broccoli and mushrooms.
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14
Pour the sauce into the wok and reduce for 2-3 minutes to thicken and intensify.
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15
Add the broccoli, mushrooms and pork back to the wok, stir and heat through.
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16
Serve over the rice vermicelli, and garnish with some pickled ginger.
