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California Farm Ginger Pork Stirfry na may hiniwang baboy, luya, lemongrass, at mga gulay sa mung bean noodles, nilagyan ng piniritong itlog.
Initin ang dry wok, magbuhos ng tasa ng malamig na tubig kapag napakainit upang i-sanitize at alisin ang mga amoy o lasa, pakuluan, ibuhos, tuyo, magdagdag ng sariwang tubig, magdagdag ng mung beans, haluing hanggang lumambot, alisan ng tubig, tuyo ang wok.
First, heat your wok until it's very hot. Pour in 1 cup of cold water to sanitize it and eliminate any lingering odors or flavors. Bring the water to a boil, then carefully pour it out and well dry the wok. Add 1 cup of fresh water to the wok, then add the mung beans. Stir them until they become soft, then drain the water and dry the wok once more.
Initin ang wok, magdagdag ng lemongrass oil, unang magdagdag ng mabangong mga gulay: bruised na lemon grass, slivered na luya, tinadtad na bawang, red pepper sauce, pagkatapos ay baboy. Igisa hanggang mabango.
Reheat the wok, then add the 4 tablespoons of lemongrass oil. Add the fragrant ingredients: the bruised lemongrass, slivered ginger, minced garlic, and hot pepper sauce. Immediately follow with the pork. Stir-fry everything until it becomes fragrant.
Dagdag ang mga matigas na gulay: tangkay ng kintsay, karot, fennel. Mag-douse ng 1/4 tasa ng toyo, takpan hanggang lumambot, ilang minuto.
Add the harder vegetables: the celery stalk, carrots, and fennel. Pour 1/4 cup of soy sauce over them, then cover the wok with a lid and cook for a few minutes until they soften.
Mga malambot na gulay susunod: mushrooms, kamatis, green cabbage, sibuyas. Mag-douse ng 1/4 tasa ng toyo. Takpan, ilang minuto hanggang lumambot.
Now, add the softer vegetables: the mushrooms, tomatoes, Napa cabbage, and red onions. Douse them with the remaining 1/4 cup of soy sauce. Cover the wok again and cook for a few more minutes until these vegetables are also soft.
Alisin ang tangkay ng lemon grass. Magdagdag ng steamed na mung bean noodles, haluin at haluing mabuti hanggang ang sarsa ay masipsip ng mung beans, ihain na may piniritong itlog sa ibabaw na may dab ng hot pepper sauce. Muling initin nang mabuti.
Remove the bruised lemongrass stalk. Add the steamed mung bean noodles to the wok. Stir continuously until everything is evenly combined and the sauce has been fully absorbed by the mung beans. Serve immediately, topped with a fried egg and a dab of hot pepper sauce. This dish reheats well.
Initin ang walang laman na wok, magbuhos ng tasa ng malamig na tubig sa wok, i-scrub nang malinis, ibuhos ang tubig, tuyo. Pahiran ang wok ng ilang patak ng langis. I-store na may takip.
To clean the wok after cooking, heat the empty wok, then pour in 1 cup of cold water. Scrub it clean, pour out the water, and dry it well. Coat the wok with a few drops of oil and store it with its lid on.