Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, pork and shungiku chrysanthemum greens brown sugar stir-fry. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
It's also referred to as chrysanthemum greens, crown daisy, shungiku (Japanese), tangho What does garland chrysanthemum taste like? I'd say it's a cross between water spinach/Chinese With its leaves tender and its stems crunchy, garland chrysanthemum is, in my opinion, better stir-fried. Shungiku leaves and stems can be steamed, blanched, lightly boiled with minimal water, stir-fried, or battered and As with other Japanese greens, the key with chrysanthemum greens is: • growing them when it's cool; • combining with the right ingredients in a.
Pork and Shungiku Chrysanthemum Greens Brown Sugar Stir-Fry is one of the most favored of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Pork and Shungiku Chrysanthemum Greens Brown Sugar Stir-Fry is something that I have loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can cook pork and shungiku chrysanthemum greens brown sugar stir-fry using 8 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Pork and Shungiku Chrysanthemum Greens Brown Sugar Stir-Fry:
- Prepare 200 grams Pork (thinly sliced or pork bits)
- Make ready 1 bunch Chrysanthemum greens
- Take 1/2 bunch Shimeji mushrooms
- Get 1 tbsp ◎Brown Sugar (powdered)
- Make ready 1 tbsp ◎Sake
- Make ready 2 tsp ◎Vinegar
- Make ready 2 tsp ◎Soy sauce
- Make ready 1 Vegetable oil
The Japanese call these shungiku and they are an essential ingredient in winter hot pot dishes such as In my previous post entitled Know Your Asian Greens I mentioned chrysanthemum greens that are The Chinese call these tong hao and incorporate them in stir fries. Place pork in the bowl with the brown sugar mixture. A savoury Thai green bean stir fry with ground pork, chiles, and lots of fresh basil. Delicious served with noodles or rice.
Instructions to make Pork and Shungiku Chrysanthemum Greens Brown Sugar Stir-Fry:
- Cut the pork into easy-to-eat portions.
- Chop the chrysanthemum green stems into 2 cm pieces, and the leaves into 3~4 cm pieces. Remove the roots from the shimeji mushrooms, and shred.
- Heat vegetable oil in a frying pan, add step 1, and sauté over strong medium heat for 2~3 minutes.
- Once the color of the meat has changed, add chrysanthemum green stems, shimeji mushrooms, and saute for about 1 minute.
- Add chrysanthemum green leaves and ◎. Coat everything in the sauce over strong heat and then remove from heat.
- Serve on plates.
The easy sauce is a savoury blend of soy sauce, fish sauce and a bit of brown sugar to balance the heat. I was really excited that the flavour was just right on the first try. sugars. Season the pork and toss with the remaining soy sauce. Sear the meat quickly, then remove from the pan. Stir Fry sauce with brown sugar HAS to be good!
So that’s going to wrap this up with this special food pork and shungiku chrysanthemum greens brown sugar stir-fry recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
