Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, ramen restaurant-style stir-fried vegetables. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Ramen Restaurant-style Stir-fried Vegetables is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. They are fine and they look wonderful. Ramen Restaurant-style Stir-fried Vegetables is something which I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook ramen restaurant-style stir-fried vegetables using 19 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Ramen Restaurant-style Stir-fried Vegetables:
- Make ready 3 slice Thinly sliced pork belly
- Make ready To flavor the meat ☆ Sake - 1 tablespoon; Katakuriko - 1 teaspoon; Salt and pepper - a little of each
- Make ready 3 large leaves Cabbage
- Get 1 bag Bean sprouts
- Take 5 to 6 Chinese chives
- Take 1/3 of a thin one Carrot
- Take 1 The white part of a Japanese leek
- Take 7 grams Dried sliced shiitake mushrooms (optional)
- Take 7 grams Dried wood ear mushrooms (optional)
- Prepare 1 to 2 cloves Garlic
- Get 10 grams ＊Weipa
- Get 1 tbsp ＊Soy sauce
- Take 1/2 tsp ＊Soup stock granules
- Make ready 1/2 tsp ＊Sugar
- Make ready 2 tbsp ＊Sake
- Make ready 1 tbsp ＊Doubanjiang or oyster sauce
- Prepare 1/3 to 1/2 teaspoon ＊Seasoned salt
- Get 2 tbsp Sesame oil
- Get 1 Pepper - optional
Instructions to make Ramen Restaurant-style Stir-fried Vegetables:
- Soak the dried wood ear mushrooms and shiitake mushrooms in separate bowls to rehydrate.
- Cut the pork into bite-sized pieces, put into a bowl, add the ☆ ingredients and rub in the flavors well.
- Cut off the bottoms of the garlic cloves, peel off the skins and slice thinly. Set aside on a piece of plastic wrap or a plate.
- Cut the cabbage leaves into bite-sized pieces and put into a sieve. When the shiitake mushrooms are rehydrated, squeeze out tightly and put into the same colander.
- Wash the bean sprouts in the bag, and drain into another sieve. Slice the carrot and green pepper thinly, and place into the same colander with the bean sprouts.
- Cut the chives into 3-4 cm pieces, and chop the leek diagonally into 2 mm slices. Put them in yet another sieve.
- When the wood ear mushrooms have rehydrated, put in a sieve and wash well. Cut off any tough parts, squeeze out well, and combine with the cabbage and shiitake mushrooms.
- Put all the ＊ ingredients in a heatproof dish and microwave for 30 seconds (at 1000 W) to dissolve.
- Heat sesame oil in a wok, and stir-fry the garlic over low heat for about a minute. Add the pork and stir-fry until cooked through, over low heat again.
- Turn the heat up to high. Add the cabbage and 2 types of mushrooms, and stir-fry for 1 minute (to coat the vegetables with oil).
- Add bean sprouts, carrot and green pepper and the combined sauce from Step 8 and stir-fry over high heat for about 30 seconds. Mix well and turn off the heat.
- Add leek and chives and stir-fry in residual heat in the pan. Add pepper to taste, mix well and it's done.
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