Chinese stir-fried pork and mushrooms with an accent of black rice vinegar豚肉とキノコの黒酢中華炒め

Do you like vinegar? I love it! I use vinegar in my salads, sunomono (vinegared dishes) and stir-fried dishes on a daily basis. In Japan, we have ordinary vinegar and black rice vinegar. Compared to ordinary vinegar, black rice vinegar is milder and has a lot of amino acid. In this recipe, we don’t want to ruin the beautiful black rice vinegar flavour, so we purposefully sprinkle some at the end and then give it a gentle mix.

➡  Ingredients (for four people)

  • 200 grams of pork loin
  • 2 packets of eringi mushrooms
  • One packet of hiratake mushrooms
  • 2 red peppers
  • A little bit of salt and some peppercorns
  • 2 tablespoons of soy sauce
  • One teaspoon of grated ginger
  • One tablespoon of sake
  • 3 tablespoons of black rice vinegar
  • A little bit of sesame oil
  • 120cc of Chinese soup
  • Some potato starch

➡ Recipe

  1. Cut the pork loin into strips and marinate with sake, soy sauce, oil and grated ginger.
  2. Cut the mushrooms and the red peppers into strips too.
  3. With some sesame oil in the frying pan, stir-fry the pork, and then the mushrooms and the red peppers. Lightly sprinkle with some salt and peppercorns.
  4. Dissolve some potato starch in the Chinese soup.
  5. Add the Chinese soup to 3) and mix. Stop cooking when the soup thickens up.

  7. Sprinkle the black rice vinegar and give it a gentle mix. Transfer to a plate.

💡 Tips

  1. You can use any mushrooms
  2. Adjust the amount of the salt you add according to the saltiness of the Chinese soup.
  3. You can use ordinary vinegar if black rice vinegar isn’t on hand. You have to add it while you’re still cooking though at step 5).

😐 I’ve tried it! By the editorial staff

  • I didn’t have red peppers or hiratake mushrooms, so I used hakusai (Chinese cabbage) instead. It went very well with the Chinese soup flavour. It was missing some colours though.

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➡  Ingredients (for four people)材料 (約4人分)

  • 豚ロース肉・・・200g
  • エリンギ・・・2袋
  • ヒラタケ・・・1袋
  • 赤ピーマン・・・2個
  • 塩・・・少々
  • 粒胡椒・・・少々
  • 醤油・・・大さじ2
  • 生姜のすりおろし・・・小さじ1
  • 酒・・・大さじ1
  • 黒酢・・・大さじ3
  • ゴマ油・・・少々
  • 中華スープ・・・120cc
  • 片栗粉・・・適量

➡ 作り方

  1. 豚ロース肉は棒状にカットし、酒・醤油・生姜のすりおろしで下味をつけておく
  2. キノコ類、赤ピーマンも棒状に切る
  3. フライパンにごま油をひき、豚肉を炒め、続いてキノコ・赤ピーマンも加えて炒め、軽く塩・胡椒をする。
  4. 中華スープに片栗粉を溶かしておく。
  5. 3に中華スープを加え炒め、とろみがついたら火を止める。
  6. 黒酢をかけ全体を混ぜて皿に盛る。

💡 Tips

  1. キノコは何でもOK。
  2. 中華スープの塩加減を見て塩の量を調整して下さい
  3. 黒酢が無い場合は普通のお酢でOKですが、5)の段階で入れてください。

😐 I’ve tried it!作ってみました! By the editorial staffBy 編集部

  • 赤ピーマンとヒラタケがなかったので、白菜で代用。中華スープとよくあって美味しかったです。ただ、いろどりは寂しかったかも。

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