Pork Ginger Stir-Fry 豚生姜炒め (Buta Shouga Itame)
300g thinly sliced pork
1 piece of fresh ginger
3 piiman (or 1 green capsicum/bell pepper)
3 Tbsp soy sauce
3 Tbsp sake
2 Tbsp sugar
1 Tbsp cornstarch or katakuriko, dissolved in about 100ml water.
a little sesame oil
1. Heat about 2 Tbsp oil in a wok or frypan. Grill the sliced onion, eggplant and bell pepper until the onion is fragrant and the eggplant and bell pepper have a slight grilled look. Remove and set aside. Rinse the wok with a little water.
2. Heat another 2 Tbsp oil in the wok. Add the pork and turn it just enough to allow the pork to have golden-brown marks. Add the ginger and carrots, sake, soy sauce and sugar, and cover with a lid until carrots have softened.
3. Add the grilled vegetables, sesame oil and cornstarch mixture. Heat, stirring, until the sauce thickens.
I love buying my fruit and vegetables at the local old style produce markets in Japan. Aside from the better prices, the selection and quality is excellent. I was captivated by the aroma and colour of this fresh ginger and determined that it would become the special ingredient in my next dish.
I love the flavour of grilled eggplant and piiman,
so decided to put all these flavours together.
And came up with this Pork Ginger Stir-Fry.
Carrot: slice thinly diagonally and then lengthwise in thirds
Piiman: slice lenthwise
Eggplant: quarter lengthwise, then slice into 1 inch pieces
Onion: slice thinly lengthwise
Thanks for your patience ^_^ Im back home now so will try to find time for posting more cooking!