Bean Sprout and Ground Pork Yakisoba in Thickened Salt-based Sauce
Bean Sprout and Ground Pork Yakisoba in Thickened Salt-based Sauce

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, bean sprout and ground pork yakisoba in thickened salt-based sauce. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Bean Sprout and Ground Pork Yakisoba in Thickened Salt-based Sauce is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Bean Sprout and Ground Pork Yakisoba in Thickened Salt-based Sauce is something that I’ve loved my entire life. They’re nice and they look fantastic.

Sprouting mung beans at home is economical, hygienic and definitely comes with an added benefit of freshness. The first method is sprouting in a cotton cloth and the second method is to sprout directly in a container. Mung bean sprouts and soy bean sprouts are the two main types of bean sprouts used in Chinese cooking, and they are distinctly different Examples include Roast Pork Fried Rice and Chicken Lo Mein.

To begin with this particular recipe, we must prepare a few ingredients. You can have bean sprout and ground pork yakisoba in thickened salt-based sauce using 10 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Bean Sprout and Ground Pork Yakisoba in Thickened Salt-based Sauce:
  1. Make ready 1 bag Bean sprouts
  2. Make ready 150 grams Ground pork
  3. Take 5 to 7 grams Tree ear or wood ear mushrooms (kikurage)
  4. Take 1 large piece Ginger
  5. Make ready 2 packs Yakisoba noodles
  6. Take 400 ml ★ Water
  7. Get 1 tbsp ★ Chinese soup stock
  8. Get 1/4 tsp ★ Salt
  9. Prepare 1 tbsp Katakuriko
  10. Prepare 1 dash Sesame oil

Beans can be a fussy lot when it comes to being too thin or too thick. Sometimes you'll end up with too much water once they're ready, sometimes they But, if in the end, the beans are ready, but the liquid is just not thick enough, then you have a couple of options on thickening that I use with all the beans. Growing Bean Sprouts: In this Instructable learn how to grow delicious bean sprouts. Bean sprouts are a very common ingredient for Asian cooking and nothing beats crispy fresh ones.

Steps to make Bean Sprout and Ground Pork Yakisoba in Thickened Salt-based Sauce:
  1. Rehydrate the mushrooms in water, and cut off any tough parts. Finely julienne the ginger. Take the roots and growing tips off the bean sprouts and wash carefully.
  2. Heat oil in a pan and stir fry the ginger and ground pork. Add the mushrooms, and season lightly with salt and pepper.
  3. Add the ★ ingredients and bring to a boil.
  4. Add the noodles and untangle. Add the bean sprouts.
  5. When the noodles and bean sprouts are cooked, add the katakuriko dissolved in water to thicken the sauce. Drizzle sesame oil to finish, and add plenty of white pepper.

With nothing more than a container, water and time you can grow them at home. Refreshing spicy bean sprout salad dressed in spicy sesame oil based sauce. This Spicy Bean Sprout Salad is the third part of my ramen series. If you haven't had a chance to see my previous ramen topping recipes for Ramen Egg and Chashu , I hope you will check them out. The creamy mushroom sauce in this recipe is an excellent sauce for chicken breast, adding richness to what is an otherwise very lean meat.

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