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Before you jump to Chinese Restaurant Style Stir-Fried Meat and Vegetables recipe, you may want to read this short interesting healthy tips about Stamina Enhancing Snacks.
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Foods made from whole grains are excellent for a fast snack. A piece of whole wheat toast, for instance is a great snack in the morning hours. Eating on the run may be much healthier with wholesome chips and crackers. Make the change from refined products just like white bread to the healthier whole grain choices.
You don’t have to look far to locate a wide selection of healthy snacks that can be easily prepared. When you make the determination to be healthy, it’s uncomplicated to find what you need to be successful at it.
We hope you got benefit from reading it, now let’s go back to chinese restaurant style stir-fried meat and vegetables recipe. You can cook chinese restaurant style stir-fried meat and vegetables using 19 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to cook Chinese Restaurant Style Stir-Fried Meat and Vegetables:
- You need 80 grams Pork shoulder roast
- Get 3 leaves Cabbage
- Use 1 Green pepper
- Use 1/4 Green onion or scallion
- Get 1/4 Carrot
- Prepare 1 Wood ear mushrooms
- Prepare 1/2 bag Bean sprouts
- Prepare 1 dash Salt and pepper
- You need 1/2 clove Sliced garlic
- Take 1/2 tsp Ginger
- Prepare 1 tbsp Shaoxing wine
- Use 10 seeds Douchi
- Take 1 Katakuriko slurry
- Provide 1/2 tbsp Sesame oil
- Get Sauce
- You need 1/2 tbsp Soy sauce
- Take 1/2 tsp Sugar
- Get 1 tsp Oyster sauce
- Prepare 1/6 of a teaspoon Doubanjiang
Steps to make Chinese Restaurant Style Stir-Fried Meat and Vegetables:
- Season the pork with salt and pepper and rub it in well. Bring to room temperature. Finely chop the carrots. Take off the thin roots of the bean sprouts and diagonally slice the green onions.
- Chop the cabbage and green peppers, then slice the onion into wedges. Combine the sauce ingredients.
- Blanch the vegetables. Boil water in a pot, add a pinch of salt and a tablespoon of oil, then add the hard vegetables. Don't add the green onions, bean sprouts, or wood ear mushrooms.
- When the green peppers become a vibrant green, drain the vegetables. Be careful not to over-cook.
- Heat 1 tablespoon of oil in a frying pan and add the meat. When the meat is about 80% cooked, add the green onions, garlic, and ginger and stir-fry until fragrant.
- Drizzle the Shaoxing wine around the sides of the pan. When the alcohol has evaporated, add the douchi. Then, add the vegetables and bean sprouts. Stir for about 15 seconds, add the sauce, and mix it all together.
- After about another 30 seconds of stirring, the bean sprouts should be good, so add the katakuriko slurry to thicken it up.
- Drizzle 1 tablespoon of sesame oil, toss, and enjoy!
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