Stir-fried Shredded Pork with Edamame and Fungus

Name: Stir-fried Shredded Pork with Edamame and Fungus
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Edamame; 50g Soaked black fungus; 120g Lean meat; Some ginger; Some shallot; Some Red pepper; Some Soy sauce; Some Refined salt; Some Cooking oil

by The kitchen of emblica honey

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Children like to eat edamame kernels, with black fungus, shredded pork, and home-cooked dishes with rich ingredients.
Ingredients: 150 grams of edamame kernels, 50 grams of soaked black fungus, 120 grams of lean meat Ingredients: appropriate amount of ginger, appropriate amount of green onion, appropriate amount of red pepper, appropriate amount of light soy sauce, appropriate amount of salt, appropriate amount of edible oil. "

Ingredients

150g Edamame
50g Soaked Black Fungus
120g Lean Meat
Some Ginger
Some Shallot
Some Red Pepper
Some Soy Sauce
Some Refined Salt
Some Cooking Oil

Stir-fried Shredded Pork with Edamame and Fungus

1. Prepare all the ingredients you need. After soaking the black fungus, rub it with salt and wash it and cut it into small pieces. Wash and prepare the edamame kernels. For lean meat, choose plum meat, which is tenderloin.

Stir-fried Shredded Pork with Edamame and Fungus recipe

2. Prepare ginger onions and red pepper shreds.

3. Boil water in a pot, blanch the black fungus and edamame with cold water and set aside. This reduces the frying time. If the edamame is not fresh enough, you can cook it for a longer time.

4. Stir fragrant ginger and green onions in a pan, add lean meat and fry until the color changes.

5. Add edamame, black fungus, red pepper shreds, stir fry, add light soy sauce, salt and stir-fry, then it is out of the pot.

6. Load the dish.

Tips:
If the edamame and black fungus are not blanched, you can fry the meat until it changes color and then put it out. After frying the edamame and black fungus, add some water and braise for a while, then add the lean meat and stir-fry and season. Prevent the fry of lean meat for a long time from affecting the taste.