Ramen Restaurant-style Stir-fried Vegetables

Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, ramen restaurant-style stir-fried vegetables. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Ramen Restaurant-style Stir-fried Vegetables is one of the most favored of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Ramen Restaurant-style Stir-fried Vegetables is something that I have loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook ramen restaurant-style stir-fried vegetables using 19 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Ramen Restaurant-style Stir-fried Vegetables:
  1. Get 3 slice Thinly sliced pork belly
  2. Get To flavor the meat ☆ Sake - 1 tablespoon; Katakuriko - 1 teaspoon; Salt and pepper - a little of each
  3. Prepare 3 large leaves Cabbage
  4. Prepare 1 bag Bean sprouts
  5. Get 5 to 6 Chinese chives
  6. Prepare 1⁄3 of a thin one Carrot
  7. Prepare 1 The white part of a Japanese leek
  8. Make ready 7 grams Dried sliced shiitake mushrooms (optional)
  9. Prepare 7 grams Dried wood ear mushrooms (optional)
  10. Prepare 1 to 2 cloves Garlic
  11. Get 10 grams ＊Weipa
  12. Get 1 tbsp ＊Soy sauce
  13. Get 1⁄2 tsp ＊Soup stock granules
  14. Take 1⁄2 tsp ＊Sugar
  15. Take 2 tbsp ＊Sake
  16. Get 1 tbsp ＊Doubanjiang or oyster sauce
  17. Get 1⁄3 to 1⁄2 teaspoon ＊Seasoned salt
  18. Prepare 2 tbsp Sesame oil
  19. Take 1 Pepper - optional
Instructions to make Ramen Restaurant-style Stir-fried Vegetables:
  1. Soak the dried wood ear mushrooms and shiitake mushrooms in separate bowls to rehydrate.
  2. Cut the pork into bite-sized pieces, put into a bowl, add the ☆ ingredients and rub in the flavors well.
  3. Cut off the bottoms of the garlic cloves, peel off the skins and slice thinly. Set aside on a piece of plastic wrap or a plate.
  4. Cut the cabbage leaves into bite-sized pieces and put into a sieve. When the shiitake mushrooms are rehydrated, squeeze out tightly and put into the same colander.
  5. Wash the bean sprouts in the bag, and drain into another sieve. Slice the carrot and green pepper thinly, and place into the same colander with the bean sprouts.
  6. Cut the chives into 3-4 cm pieces, and chop the leek diagonally into 2 mm slices. Put them in yet another sieve.
  7. When the wood ear mushrooms have rehydrated, put in a sieve and wash well. Cut off any tough parts, squeeze out well, and combine with the cabbage and shiitake mushrooms.
  8. Put all the ＊ ingredients in a heatproof dish and microwave for 30 seconds (at 1000 W) to dissolve.
  9. Heat sesame oil in a wok, and stir-fry the garlic over low heat for about a minute. Add the pork and stir-fry until cooked through, over low heat again.
  10. Turn the heat up to high. Add the cabbage and 2 types of mushrooms, and stir-fry for 1 minute (to coat the vegetables with oil).
  11. Add bean sprouts, carrot and green pepper and the combined sauce from Step 8 and stir-fry over high heat for about 30 seconds. Mix well and turn off the heat.
  12. Add leek and chives and stir-fry in residual heat in the pan. Add pepper to taste, mix well and it's done.

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