3 leaves Chinese cabbage
30 grams Carrot
80 grams Thinly sliced pork
1 squid (Prawns)
1 Bamboo shoots, Japanese leek, shiitake mushrooms, wood ear mushrooms
1 Green vegetables (snow peas, etc.)
1 Quail eggs, naruto, etc.
1 Ginger (julienned)
2 tbsp dissolved in 2 tablespoons of water Katakuriko
200 ml Water (adjust it depending on the vegetables)
1 1/2 tbsp Chinese soup stock
1 dash Salt (or soy sauce)
2 tbsp Oil for stir-frying (sesame oil is the best)
Lightly parboil the hard, white stems of the Chinese cabbage, and carrot (or microwave them). Dissolve the katakuriko in water to make katakuriko slurry, and set aside.
The photo shows the parboiled Chinese cabbage and carrot, and Chinese cabbage leaves.
These are the rest of the vegetables, and other ingredients. (The prawns and squid are not shown in this photo, but I added them later.)
Stir-fry the ginger in 2 tablespoons of sesame oil.
Stir-fry the pork, then add the rest of the ingredients. You have parboiled the vegetables that take longer to cook in Step 1, so don’t overcook them.Add less water than the volume of the vegetables, and bring it to a boil. Add the Chinese soup stock, season with salt (or soy sauce), and thicken the sauce with the katakuriko slurry. And it’s done.