Cook time: 15 mins
Yield: 2 to 3 serves
Ingredients:
- 200 gm thinly sliced pork (I used the frozen pork slices for Shabu-shabu )
- 1 tsp minced garlic
- ½ onion, julienned
- ½ capsicum, julienned
- 145 gm oyster mushrooms
- 1½ tsp light soy sauce
- 1 tsp fresh grated ginger juice
- 1 tsp sesame oil
- 2 Tbsp white miso paste
- 2½ Tbsp water
- 1 Tbsp mirin
- 1 Tbsp sake
- 1 tsp sugar
- 1 tsp light soy sauce
- Cut the pork slices into shorter sections. Mix with marinade well. Set aside for 15 minutes.
- Mix all the sauce ingredients well. Set aside.
- Heat oil in a frypan over medium-high heat. Saute garlic and onion. Place pork slices in the pan and immediately spread into one layer, not overlapping each other. Pan-fry until both sides change colour. You don’t need to cook through the pork at this stage as it’ll continue cooking with other ingredients later on.
- Push the pork to sides of wok. Add oil in the middle. Saute capsicum and oyster mushrooms. Cover and cook for 1 to 2 minutes. You’ll find some moist and steam releasing from the pork and vegetables. Keep an eye on it and don’t let it get burnt.
- Remove the lid. Pour in the sauce. Bring it to boil. Done. Serve hot.
- Don’t cook miso too long, as you want to keep as many good and healthy cultures of bacteria inside. Miso paste is available at Asian grocers.
- The saltiness of miso paste is different from brand to brand. Adjust the amount accordingly.
- You might like to use fresh mushrooms or other kinds of mushrooms.
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