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Pork and Miso Stir Fry with Lots of Shiso Leaves
Pork and Miso Stir Fry with Lots of Shiso Leaves

Before you jump to Pork and Miso Stir Fry with Lots of Shiso Leaves recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Getting A Healthy Eater

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We hope you got benefit from reading it, now let’s go back to pork and miso stir fry with lots of shiso leaves recipe. To cook pork and miso stir fry with lots of shiso leaves you need 8 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to make Pork and Miso Stir Fry with Lots of Shiso Leaves:
  1. You need 200 grams Thinly sliced pork butt or any thinly sliced pork offcuts
  2. Take 1 tbsp ○Sake
  3. Get 1/2 tbsp ○Soy sauce
  4. Prepare 1 tsp ○Katakuriko
  5. Take 20 leaves or more Green shiso leaves
  6. Take 1 tbsp △Miso
  7. Use 1 tbsp △Sake
  8. Prepare 1 tbsp △Mirin
Steps to make Pork and Miso Stir Fry with Lots of Shiso Leaves:
  1. Cut up the pork into easy to eat pieces. Sprinkle soy sauce and sake, and then coat with katakuriko.
  2. Combine the △ ingredients.
  3. Heat vegetable oil in a pan, spread out the pork and stir fry until browned. Wipe excess fat from the pan with paper towels.
  4. Add the combined △ ingredients and mix.
  5. Add the shiso leaves and mix. When they are wilted, the dish is done.
  6. You can add vegetables such as eggplant, onion, shimeji mushrooms, or zucchini. Many people have suggested adding vegetables. It makes the dish more nutritious and sounds great.

Place the seasoned pork slices onto the pan, frying on medium heat. Spread the slices and then flip them over, allowing the fat to drain from the pork. Add the pork and broad bean chilli paste. But when stir frying, like today's Miso Stir Fry with Eggplant, Capsicum and Pork, I can use a large eggplant and still have purple skin on each piece. When the oil is heated enough (that the batter slowly sinks and then comes up), deep-fry shiso covered with batter.

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