Pork and vegetable stir-fry with miso soup (Yasai itame)

Name: Pork and vegetable stir-fry with miso soup (Yasai itame)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 250 g Pork chop; 300 g White cabbage; 200 g bean sprouts; 100 g Carrot; 100 g Green bell pepper; 50 g Garlic chives (Nira); 100 g Onion; 1 clove Garlic; 15 ml Rapeseed oil; 15 ml Sake or rice alcohol; 15 ml soy sauce; 2 g Salt; 1 pinch Black pepper ground; 5 ml Sesame oil; 600 ml Water; 6 g kombu seaweed; 9 g bonito flakes; 30 g miso paste; 150 g silken tofu; 20 g wakame seaweed; 260 g Japanese short-grain rice (Koshihikari)

A quick stir-fry packed with cabbage, bean sprouts, carrot, pepper and garlic chives with pork, plus tofu and wakame miso soup and rice.

25 min

in total

people

501

calories per serving

In one serving

25 g
Protein: 63 g
Carbs: 14 g
Fat

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Ingredients

250 g
Pork chop
300 g
White cabbage
200 g
bean sprouts
100 g
Carrot
100 g
Green bell pepper
50 g
Garlic chives (Nira)
100 g
Onion
1 clove
Garlic
15 ml
Rapeseed oil
15 ml
Sake or rice alcohol
15 ml
soy sauce
2 g
Salt
1 pinch
Black pepper ground
5 ml
Sesame oil
600 ml
Water
6 g
kombu seaweed
9 g
bonito flakes
30 g
miso paste
150 g
silken tofu
20 g
wakame seaweed
260 g
Japanese short-grain rice (Koshihikari)

Allergens

soyglutensesamefish

Cook modeSee each step in large text, one at a time, with timers.

Instructions

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Make the dashi. Cut the cabbage into pieces, the carrot into batons, the pepper and onion into strips and the garlic chives into lengths.
Fry the garlic and pork in the oil, then over high heat add the carrot, onion, cabbage, pepper and bean sprouts, and finally the chives.
Season with sake, soy sauce, salt and pepper and finish with sesame oil.
Heat the tofu and wakame in the dashi, turn off the heat and stir in the miso. Serve with the stir-fry and rice.