A healthier alternative to a fried pork dish, this dish is coupled with delicious Maitake and Eryngii (King Trumpet) making it a great main dish.
1 Package (1oog) Eryngii (King Trumpet)
1 Package (100g) Maitake
1/2 an Onion
2 Sheets of Cabbage
1 Green Pepper
7oz (200g) Pork Shoulder loin
For the sauce:
1/3 Cup Chicken Stock
2 Tbsp Sake
3 Tbsp Soy Sauce
2 Tbsp Vinegar
2 Tbsp Sugar
1 Tbsp Canola Oil
- Cut Eryngii (King Trumpet) to be a 1/4th inch wide ( 1cm) and divide Maitake into small sections. Cut onion, cabbage, green pepper approximately 1 inch (3cm) wide.
- Cut Pork into 1-inch slices and salt, pepper, and lightly dust with cornstarch.
- In a frying pan, add pork and cook. Next, add vegetables and allow them to slightly softened. Mix the sauce together and to the pan and allow it to simmer for a little bit
Recipe adapted from www.hokto-kinoko.co.jp