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California Farm Ginger Pork Stirfry

Name: California Farm Ginger Pork Stirfry
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Vietnamese
Ingredients: 2 boneless na porkchop, julienned, 64 strips; 1 daliri ng sariwang luya, julienned, 32 strips; 1 pulang sibuyas, shaved, 32 strips; 3 butil ng bawang, tinadtad; 1 bruised fresh na tangkay ng lemon grass; 1 nest ng mung beans; 1 tasa ng tubig para linisin; 1 tasa ng tubig para iluto; 1/2 tasa ng toyo; 4 Tbs na lemongrass oil; 1 tasa ng karot, julienned, 32 strips; 1 tasa ng napa cabbage, julienned, 32 strips; 1 tangkay ng kintsay, julienned, 16 strips; 1 tasa ng mushrooms, julienned, 32 slices; 1 tasa ng fennel, julienned, 32 rings; 1 kamatis, slivered, 16 piraso; 1 sariwang farm egg bawat hapunan; 1 Tsp na hot pepper sauce

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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.

California Farm Ginger Pork Stirfry

Mga Sangkap

Ingredients

2 boneless na porkchop, julienned, 64 strips

2 boneless pork chops, julienned into 64 strips

1 daliri ng sariwang luya, julienned, 32 strips

1 finger of fresh ginger, julienned into 32 strips

1 pulang sibuyas, shaved, 32 strips

1 red onion, shaved into 32 strips

3 butil ng bawang, tinadtad

3 garlic cloves, minced

1 bruised fresh na tangkay ng lemon grass

1 fresh lemongrass stalk, bruised

1 nest ng mung beans

1 nest of mung beans

1 tasa ng tubig para linisin

1 cup of water for cleaning

1 tasa ng tubig para iluto

1 cup of water for cooking

1/2 tasa ng toyo

1/2 cup of soy sauce

4 Tbs na lemongrass oil

4 tablespoons of lemongrass oil

1 tasa ng karot, julienned, 32 strips

1 cup of carrot, julienned into 32 strips

1 tasa ng napa cabbage, julienned, 32 strips

1 cup of Napa cabbage, julienned into 32 strips

1 tangkay ng kintsay, julienned, 16 strips

1 celery stalk, julienned into 16 strips

1 tasa ng mushrooms, julienned, 32 slices

1 cup of mushrooms, julienned into 32 slices

1 tasa ng fennel, julienned, 32 rings

1 cup of fennel, julienned into 32 rings

1 kamatis, slivered, 16 piraso

1 tomato, slivered into 16 pieces

1 sariwang farm egg bawat hapunan

1 fresh farm egg per dinner

1 Tsp na hot pepper sauce

1 teaspoon of hot pepper sauce

Mga Hakbang

Instructions

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.