Pork & Japanese Pea Sprout in Ginger Sauce

Japanese pea shoots, also known as Japanese pea sprouts, have a fresh, crisp, and mildly sweet flavour. They are highly popular in Japanese cuisine and are often used in various dishes or as a garnish. In this recipe, BigBoy wraps these Japanese pea shoots with slices of pork and adds a delicious ginger sauce, making the dish both tantalising and perfect for pairing with rice.

This dish features tender slices of pork wrapped around fresh Japanese pea shoots, allowing you to enjoy the smooth texture of the pork while also experiencing the freshness and crispness of the pea shoots. Pea shoots are highly nutritious, rich in vitamins, fiber, and minerals such as vitamin C, vitamin K, and folate, making this dish both delicious and healthy.

Place the roots of the pea shoots in water, and they will regrow within a few days, allowing you to enjoy them multiple times.

When using Japanese pea shoots, do not discard the cut roots. Place the roots in water, and they will regrow within a few days, allowing you to enjoy them multiple times. This reusable method is not only eco-friendly but also maximises the value of the pea shoots.

This is an absolute simple yet flavourful dish. The healthy combination of pork and pea shoots, enhanced with the appetising ginger sauce, is sure to make this dish irresistible!

材料

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Pork Slice	250g
Japan Pea Sprouts	1 package
Ginger	1 pc (40g)
Garlic	2 cloves
Soy Sauce	2 tbsp
Mirin	2 tbsp
Water	2 tbsp
Rice Vinegar	2 tsp
Sesame Oil	2 tsp
Cornstarch Slurry	2 tsp
Sesame（optional）	to garnish

Steps

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1. Grate or finely chop both ginger and garlic.

2. Cut off the roots of the Japanese pea sprouts and wash them thoroughly.

3. Take a slice of pork and a small bunch of pea sprouts (pea sprouts should be cut in half if they are too long), then wrap and secure the pork slice around the pea sprouts.

4. Heat a skillet over medium heat and add 1 tablespoon of oil. Once the pan is hot, add the pork and pea sprout rolls and cook until each side is golden brown. Set aside.

5. In the same skillet, add soy sauce, mirin, water, sesame oil, rice vinegar, grated ginger, and minced garlic. Cook over medium heat until it boils. Once boiling, add a small amount of cornstarch slurry and cook until the sauce thickens, then turn off the heat.

6. Arrange the pork and pea sprout rolls on a plate, drizzle with the ginger sauce, and finally sprinkle with a little sesame seeds!