table of contents
- Stir-fried pork top and snap peas in Worcestershire sauce
- Freshly boiled chicken wings and snap peas
- Stir-fried beef and bamboo shoots with ginger
- Stir-fried pork and eggplant miso
- Pork shabu-shabu plum dressing salad
A simple side dish using meat that can be made quickly after returning home. But when you put them on the table, do you think “Oh, it’s brown and sober …”? That’s when the seasonal snap peas come into play! Just add it to stir-fry or boiled food, and it will transform into a colorful dish ♪
Stir-fried pork top and snap peas in Worcestershire sauce
[Materials for 2 people]
Chopped pork … 200g, onions … 1/2, snap mustard … 3/4 pack (about 75g), liquor … 1/2 tablespoon, salt … 1/4 teaspoon, pepper … a little, kataguri powder … 1 tablespoon 2, olive oil … 1 tbsp, combined seasoning (Worcestershire sauce … 2 tbsp, grain mustard … 1 tbsp, pepper … a little)
[How to make]
1. Slice the onion vertically. For chopped pork, add 1/2 tablespoon of sake, 1/4 teaspoon of salt and a little pepper, and sprinkle with 1/2 tablespoon of potato starch.
2. Heat 1 tablespoon of olive oil in a frying pan over medium heat and fry the pork. When the color of the meat changes, add the onions and fry until tender, then add the snap peas and fry quickly. Add seasoning and stir fry.
(389kcal for 1 person, 2.7g salt)
The classic side dish of pork tops and onions fried in Worcestershire sauce is also gorgeous when snap peas are added! If you add the acidity of grain mustard to Worcestershire sauce, you can eat until the end without getting tired.