Wok-fried pork and bamboo shoots with oyster sauce
Enjoy the "Yume no Daichi"
with vegetables that are in season in spring.
In the second installment of "Seasonal Recipes" using "Yume no Daichi" and seasonal ingredients, we will introduce a dish using bamboo shoots, a vegetable that is in season in spring.
Fresh bamboo shoots, which are in short season in spring, and pork offer different textures.
The aroma of fragrant sesame oil and the flavor of sweet and spicy oyster sauce
make this dish very appetizing.
- Pork loin block: 200g
- 1/2 bamboo shoot (boiled)
- lotus root: 80g
- Ginger: 1 piece
- 1 dried red pepper
- Sesame oil: 1 tablespoon
- Salt and pepper: a pinch
- Chopped green onions: as needed
- Oyster sauce: 3 tablespoons
- Sake: 1 tablespoon
- Sugar: 2 teaspoons
- Soy sauce: 2 teaspoons
- Cut the pork loin block into bite-size pieces and sprinkle salt and pepper all over. Cut bamboo shoots into bite-size pieces. Peel the lotus root and cut into bite-size pieces.
- Peel and shred the ginger. Split dried chilies in half and remove seeds.
- Put sesame oil and 2) in a frying pan and cook over low heat until fragrant.
- Add 1) and cook over high heat until browned.
- Mix seasonings in a bowl and add to 4). Saute over high heat until all moisture is absorbed. Serve in bowls and sprinkle with chopped green onions.
- It is recommended that the ingredients be of uniform size. This will ensure even cooking and a more delicious result.
- If you do not like spicy food, please omit the dried chili pepper.
- This recipe calls for boiled bamboo shoots, but when they are in season, please use fresh bamboo shoots as is (or pre-cooked).
Bamboo shoots are rich in dietary fiber. There are two types of dietary fiber: insoluble and soluble. Bamboo shoots are rich in what is called cellulose, which is insoluble fiber. Insoluble fiber has the property of expanding in the stomach when eaten, which can be expected to prevent overeating. It also stimulates the intestines by swelling, so it can be expected to prevent and improve constipation and regulate bowel movements.
Bamboo shoots are also rich in glutamic acid and tyrosine, which are elements of umami.
When combined with the flavorful Yume no Daichi, a synergistic effect is created, making the dish even more delicious.
She has appeared on cooking shows, produced and filmed recipes for cooking video services, and written and taught cooking articles.She specializes in creating home cooking recipes that are easy to imitate and simple.
In 2017, she moved to Singapore to develop and sell bento recipes. Since then, he has been working to promote Japanese cuisine both domestically and internationally.
She has experience in product development and specific health guidance for a food service company.
In addition to her extensive field experience as a registered dietitian, she is involved in column writing and nutritional calculations.
She specializes in creating menus for people with health issues.
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