Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, pork and atsu-age stir-fry in oyster sauce. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Pork and Atsu-age Stir-Fry in Oyster Sauce is one of the most favored of current trending meals on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Pork and Atsu-age Stir-Fry in Oyster Sauce is something that I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can have pork and atsu-age stir-fry in oyster sauce using 14 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Pork and Atsu-age Stir-Fry in Oyster Sauce:
- Get 200 grams Thinly sliced pork
- Prepare 2 small pieces Atsuage
- Make ready 2 King oyster mushrooms
- Prepare 1/2 Japanese leek
- Get 1 1/2 tbsp *Oyster sauce
- Take 1 tsp *Soy sauce
- Get 1 tbsp *Mirin
- Prepare 1 tsp *Sugar
- Get 1 tbsp *Sake
- Prepare 1 tbsp *Water
- Prepare 1 1/2cm *Tubed ginger
- Get 1 tsp *Katakuriko
- Take 1 Salt and pepper
- Get 1 tbsp Sesame oil
Steps to make Pork and Atsu-age Stir-Fry in Oyster Sauce:
- Cut the atsu-age into 1 cm pieces.
- Cut the eringi mushrooms and slice Japanese leeks into 5 cm diagonals. Cut the pork meat into easy-to-eat pieces.
- Mix * together.
- Heat sesame oil in a frying pan, add pork meat, lightly season with salt and pepper, and sauté.
- Once the meat has browned, add the remaining ingredients, and sauté some more.
- Once it has all cooked through, reduce to low heat, add * and coat everything, let it thicken, and it is done.
So that’s going to wrap this up for this exceptional food pork and atsu-age stir-fry in oyster sauce recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!