Name: Stir-fried Pork with Buckwheat and Dried Radish
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 250g Buckwheat; 200g pork; 50g Dried radish; 5g salt; 3 capsules garlic; 5g Cooking Wine; 1 tbsp Fish sauce; 1 tbsp Garlic Chili Sauce; 1 tbsp Vegetable oil; 3g White sugar

Stir-fried Pork with Buckwheat and Dried Radish

by Connie Chen

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

Scientific tests have shown that buckwheat's blood pressure lowering effect is far better than that of aloe vera, and it is non-toxic, so buckwheat is also called "hypertensive dish". The buckwheat during the Qingming Festival is so white and tender that it is so tender. The buckwheat at this time tastes the most refreshing, tender and fragrant without any residue. Chinese medicine believes that buckwheat is cool in nature, has the effects of clearing the liver, improving eyesight, cooling blood and stopping bleeding. It is especially suitable for eating liver in spring.

Stir-fried Pork with Buckwheat and Dried Radish

1. Prepare the ingredients, cut the pork into thin slices and marinate in fish sauce for a while

Stir-fried Pork with Buckwheat and Dried Radish recipe

2. Wash the dried radish and buckwheat, cut the buckwheat into finger lengths, cut the dried radish to the same length as the meat slices, heat the wok with vegetable oil, and saute the garlic.

3. Add the pork slices and stir-fry until the pork slices turn color, add the cooking wine and a little sugar, stir fry until the pork slices absorb the flavor and turn golden brown