stir-fried edamame with rice bamboo and shredded pork
By WestleyBlock
This dish is a small stir-fried dish that often appears at banquets in my hometown. If it weren't for the season of edamame, chefs would use that kind of processed edamame to cook it. Personally, I still think that fresh ones are more delicious!
Recipe Recommendations
- salty and fresh
- fried
- ten minutes
- simple
Steps for stir-fried edamame with rice bamboo and shredded pork
1
Shred pork lean meat, stir well with shredded ginger, cooking wine, soy sauce, and cornflour, and marinate for about 15 minutes.
2
Wash and cut into thin strips.
3
Shell edamame and wash it for later use.
4
Shred ginger and a little red pepper.
5
Slide in the marinated shredded pork with hot oil in the pan.
6
Change color, shape, and remove for later use.
7
Heat the pan and add a little oil to saute the shredded ginger until fragrant.
8
Pour in edamame and stir-fry for about 2 minutes until the beans break and discolor.
9
Add shredded Zizania latifolia and stir fry until tender.
10
Add shredded red pepper and stir quickly for 1 minute.
11
Add salt in turn.
12
Add a little sugar.
13
Finally, add a little Lee Kum Kee steamed fish soy sauce to taste.
14
Stir quickly and turn off the heat.stir-fried edamame with rice bamboo and shredded pork Make Tips
1. Choose the tender ones for the edame shells, which are fresher! 2. Friends who like spicy food can add dried peppers and stir-fry them. They should also be very fragrant. 3. There is no Li Kum Kee steamed fish soy sauce instead of soy sauce!