Japanese-Style Sweet and Sour Pork (Low Sodium)
Coat the meat in potato starch to make less salt very filling and flavorful.
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
- Remove stems and seeds from the green peppers, horizontally cut into 5 mm (0.2 in.) width slices. Diagonally slice the negi into 5 mm (0.2 in.) width pieces. Chop the pork into bite-size pieces, coat with the potato starch. Mix together (A).
- Heat the sesame oil in a fry pan over medium heat and cook the pork. Once cooked add in the green peppers and negi, turn the heat to high and quickly stir-fry.
- Pour in (A), stir-fry all together and then serve onto plates.
Cooking Basics
Cut the pepper in half, fold the stem and then remove the seeds with your fingers. This is an easier and less wasteful method than using a knife.
[Sliced along the grain]
Slice the green pepper in half vertically, remove the stem and the seeds, and slice sideways following the grain to widths of around 3 mm (0.1 in.). Green peppers cut using this method will have a crisp texture when sauteed.
[Sliced against the grain]
Slice the green pepper in half vertically, remove the stem and the seeds, and cut at a right angle to the grain to widths of around 3mm. This cutting method is recommended for raw consumption.
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