Thinly Sliced Pork & Mango Sauce with Rice

Name: How to cook Thinly Sliced Pork & Mango Sauce with Rice - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

cookpad.japan

Thinly Sliced Pork & Mango Sauce with Rice

I usually make a lot like when I'm making hayashi rice, and then eat it the next day too.

Ingredient

Food ration :

2 servings

300 grams

heaping tablespoon White flour

200 ml

●Japanese Worcestershire-style sauce

2 tsp

Vegetable oil, rice, sour cream (optional)

Cooking instructions

* Step 1

Slice the onion into 1cm wide pieces. Mince the garlic. Remove the shimeji mushrooms from the base and break apart into easy to eat pieces.

* Step 2

Drain the canned mango and weigh 120 g of fruit.

* Step 3

Place the mango and the water in a blender and blend until smooth.

* Step 4

Lightly season the pork with salt and pepper (not listed in ingredients) and coat with flour. (It will be easier if you put the pork and flour into a plastic bag and shake to coat.)

* Step 5

Place the oil and garlic into a frying pan and slowly cook on low heat to bring out the aroma.

* Step 6

Add the pork from Step 4 and cook without burning.

* Step 7

Once the pork is pretty much cooked, add the onion. When the onion starts to become transparent, add the shimeji mushrooms and lightly stir-fry. Pour in the wine and cook off the alcohol.

* Step 8

Add the mango from Step 3 and bring to a boil. Remove any scum. Add the ● ingredients, lower the heat to low, cover with a lid, and simmer for 10-15 minutes. Stir occasionally while it's simmering and pay attention to the heat.