Meat and Vegetable Stir-Fry
"KOMBU TSUYU" adds a great flavor to this simple meat and vegetable stir-fry.
PREPARATION
- Cut paper-sliced pork ribs 5cm wide. Chop cabbage leaves into easy-to-eat size. Remove the seeds from green pepper and cut into rolling wedges. Peel carrot and cut into rectangles.
- Heat vegetable oil in a frying pan, and stir-fry bean sprouts and STEP1. Once cooked, season with "KOMBU TSUYU" (15 ml) and serve.
| Servings | 2 servings |
|---|---|
| Cooking Time | 17 |
| Calories (1 serving) | 168 Calories |
| Sodium (1 serving) | 0.9 g |
Ingredients
120g (2 leaves) Cabbage
40g (1 medium size) Green pepper
50g (1/4 medium size) Carrot
50g Bean sprouts
as needed Vegetable oil
15ml (1 tablespoon) KOMBU TSUYU
PREPARATION
- Cut paper-sliced pork ribs 5cm wide. Chop cabbage leaves into easy-to-eat size. Remove the seeds from green pepper and cut into rolling wedges. Peel carrot and cut into rectangles.
- Heat vegetable oil in a frying pan, and stir-fry bean sprouts and STEP1. Once cooked, season with "KOMBU TSUYU" (15 ml) and serve.
