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We hope you got benefit from reading it, now let’s go back to spring cabbage and pork stir-fry with miso and oyster sauce recipe. To make spring cabbage and pork stir-fry with miso and oyster sauce you only need 15 ingredients and 5 steps. Here is how you do that.

The ingredients needed to make Spring cabbage and pork stir-fry with miso and oyster sauce:

1. Provide 200 grams Finely sliced pork or Shabu Shabu pork (or other types of thinly sliced pork)
2. Provide 1 tsp ○Sake
3. Prepare 1 ○Salt and pepper
4. Get 3 leaves Cabbage
5. You need 2 Green bell peppers
6. Use 1/2 a stick Japanese leek
7. Prepare 1 Trumpet mushroom (Eringi mushroom)
8. Get 1 tsp Ginger (finely chopped)
9. Provide 1 tbsp ☆ Miso
10. Take 1 1/2 tbsp ☆Oyster sauce
11. Prepare 1 tbsp ☆ Sake
12. Take 2 tsp ☆Sugar
13. Prepare 1 Coarsely ground black pepper
14. Provide 2 tbsp Katakuriko
15. Provide 1 Vegetable oil

Steps to make Spring cabbage and pork stir-fry with miso and oyster sauce:

1. Chop cabbage into chunks, cut both green bell pepper and trumpet mushroom into thin rectangles, and cut japanese leek diagonally into thin slices. I used season-fresh onion instead of Japanese leek in the picture.
2. Finely chop the ginger. Make sure your pork slices are cut into bite-sized pieces and have them soaked in the ○ ingredients. Mix ☆ in a separate bowl.
3. Coat your pork slices in katakuriko. Add vegetable oil and chopped ginger, and slowly fry over medium heat to bring out the aroma and of ginger. Add pork slices into the pan and keep stirring over a medium to high heat.
4. Once the pork slices start to colour, add all the vegetables. When you see the vegetables are cooked, add ☆ and make sure everything is evenly covered in the sauce.
5. The final sprinkle of coarsely ground black pepper will add a nice kick to the finished dish.

I decided to serve Chinese Cabbage Stir Fry with Pork as a side. Pork is stir-fried with garlic, spring onions and served in an oyster sauce. Perfect served over freshly cooked rice. Heat a frying pan over high-heat and fry the garlic in the oil until brown and aromatic. Add the pork, stir until cooked, then add the Shaoxing wine and spring onions.

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