Recipe of Super Quick Homemade Simple to Make Garlic Shoots Sansho Seed Stir-fry

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The ingredients needed to make Simple to Make Garlic Shoots Sansho Seed Stir-fry:

1. Prepare 1 bunch Garlic shoots (cabbage, green peppers, any veggies are OK!)
2. Take 10 cm Japanese leek (cut diagonally)
3. Make ready 150 grams Thin pork cuts (beef also delicious!)
4. Get 1 dash ○Salt and pepper
5. Take 1 tbsp ○Katakuriko
6. Take 1 tbsp ○Sake
7. Get 1 clove Minced ginger
8. Prepare 1/2 tsp - (to taste) Doubanjiang
9. Take 2 tbsp Sesame oil
10. Prepare 1 tbsp ●Oyster sauce
11. Get 1 tbsp Shaoxing wine (if you don't have, cooking sake is fine)
12. Get 1 tsp ●Soy sauce
13. Make ready 1 tsp ●Miso
14. Prepare 1 tsp ●Sugar
15. Get 1 plentiful shake Sansho seeds (if you don't have any, regular sansho is fine)

The goal is to expose as much surface area as possible: vegetables are often sliced thinly on a sharp diagonal; aromatics like garlic and ginger are usually finely chopped; and meat is always sliced against the grain to increase tenderness. Simple Choy Sum and Garlic Stir-Fry. Here is a super tasty and spicy stir-fry sauce made up of a Korean chili paste condiment known as gochujang. The prized part of the vegetable is the tender shoots.

Instructions to make Simple to Make Garlic Shoots Sansho Seed Stir-fry:

1. Rub the ○ ingredients into the pork and set aside (the ○ katakuriko will absorb the water from the vegetables during cooking). Cut the garlic shoots into bite-sized pieces.
2. Boil water in a small pan. Add a pinch of salt and a bit of vegetable oil (about 1 tablespoon). Boil the garlic shoots and drain.
3. While boiling, if you coat the vegetables in oil, this shortens cooking time! It also helps to lock in their flavor. It also reduces the amount of oil used when cooking!
4. Mix together the ● ingredients and set aside. Add sesame oil, ginger, and Doubanjiang to a frying pan and cook on medium heat. Once fragrant, add pork and cook.
5. Add leek and garlic shoots, then add ● and mix together. Complete with a hearty shake of sansho pepper! Simple, right?

Here is a super tasty and spicy stir-fry sauce made up of a Korean chili paste condiment known as gochujang. The prized part of the vegetable is the tender shoots. Most of the leaves are usually discarded as too much can give. Stir-frying other greens with this technique: You can stir-fry other soft greens with this technique, like arugula, romaine lettuce, or watercress. You can also season the finished spinach with soy sauce or tamari, or make a quick sauce of equal parts rice wine, chicken broth, and soy sauce and add this.

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