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We hope you got insight from reading it, now let’s go back to ramen restaurant-style stir-fried vegetables recipe. To make ramen restaurant-style stir-fried vegetables you need 19 ingredients and 12 steps. Here is how you achieve it.
The ingredients needed to prepare Ramen Restaurant-style Stir-fried Vegetables:
- Use 3 slice Thinly sliced pork belly
- Use To flavor the meat ☆ Sake - 1 tablespoon; Katakuriko - 1 teaspoon; Salt and pepper - a little of each
- Provide 3 large leaves Cabbage
- Get 1 bag Bean sprouts
- You need 5 to 6 Chinese chives
- Take 1/3 of a thin one Carrot
- Provide 1 The white part of a Japanese leek
- Take 7 grams Dried sliced shiitake mushrooms (optional)
- Use 7 grams Dried wood ear mushrooms (optional)
- Get 1 to 2 cloves Garlic
- You need 10 grams ＊Weipa
- Get 1 tbsp ＊Soy sauce
- Use 1/2 tsp ＊Soup stock granules
- You need 1/2 tsp ＊Sugar
- Provide 2 tbsp ＊Sake
- Take 1 tbsp ＊Doubanjiang or oyster sauce
- Provide 1/3 to 1/2 teaspoon ＊Seasoned salt
- Provide 2 tbsp Sesame oil
- Prepare 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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