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2 or 3 Tbsp. oil
2 eggs, beaten
Oil 1 Tbsp.
1 piece ginger root,
minced 100g pork belly,
sliced and cut into 1 cm pieces
1 tsp. sake
1 tsp. soy sauce
Dash of pepper
2 Tbsp. oil
100g bean sprouts, roots removed
1/2 onion, cut into 5mm pieces
1 1/2 bunch Chinese chives, cut into 4 to 5 cm pieces
1 1/2 Tbsp. soy sauce
1 Tbsp. sake
Dash of salt, pepper and monosodium glutamate
1 tsp. sesame oil
1.Heat 2 or 3 tbsp. oil in a Chinese wok, saute the egg and remove from the wok.
2.Put 1 tbsp. oil into the same wok and stir-fry the ginger root and pork until the color of the meat changes. Add the sake, soy sauce and pepper and mix well. Remove from the wok.
3. Clean the wok quickly with kitchen paper and heat 2 tbsp. oil in it. Saute the bean sprouts and onions until the oil coats them equally. Add the bottom part of the Chinese chives and saute quickly. Add the pork, egg and the remaining Chinese chives and saute quickly. Add the soy sauce, sake and a dash of salt, pepper and monosodium glutamate to taste. Stir in the
sesame oil as a finishing flavor and transfer to a serving dish
The rule is to fry harder vegetable pieces longer. Divide the Chinese chives into the hard bottom parts and soft top parts in advance so that both parts are equally cooked at the end. It is also important to first prepare the ingredients other than the vegetables. Don't forget to give the pork apreliminary seasoning prior to cooking it with the other ingredients.
2 eggs, beaten
Oil 1 Tbsp.
1 piece ginger root,
minced 100g pork belly,
sliced and cut into 1 cm pieces
1 tsp. sake
1 tsp. soy sauce
Dash of pepper
2 Tbsp. oil
100g bean sprouts, roots removed
1/2 onion, cut into 5mm pieces
1 1/2 bunch Chinese chives, cut into 4 to 5 cm pieces
1 1/2 Tbsp. soy sauce
1 Tbsp. sake
Dash of salt, pepper and monosodium glutamate
1 tsp. sesame oil
1.Heat 2 or 3 tbsp. oil in a Chinese wok, saute the egg and remove from the wok.
2.Put 1 tbsp. oil into the same wok and stir-fry the ginger root and pork until the color of the meat changes. Add the sake, soy sauce and pepper and mix well. Remove from the wok.
3. Clean the wok quickly with kitchen paper and heat 2 tbsp. oil in it. Saute the bean sprouts and onions until the oil coats them equally. Add the bottom part of the Chinese chives and saute quickly. Add the pork, egg and the remaining Chinese chives and saute quickly. Add the soy sauce, sake and a dash of salt, pepper and monosodium glutamate to taste. Stir in the
sesame oil as a finishing flavor and transfer to a serving dish
The rule is to fry harder vegetable pieces longer. Divide the Chinese chives into the hard bottom parts and soft top parts in advance so that both parts are equally cooked at the end. It is also important to first prepare the ingredients other than the vegetables. Don't forget to give the pork apreliminary seasoning prior to cooking it with the other ingredients.