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平成23年 (2011年) 8月 30日

国際課

ACCESS  August - September 2011

A Bimonthly Newsletter for International Residents of Yamaguchi Prefecture


top feature1 feature2 language sister-cities Q&A recipe

Recipe


Goya Chanpuru(4 servings)


Goya: 1

Salt: 1 teaspoon

Firm tofu: 1 package

Bean sprouts: 1 package

Leek: 1 bunch

Pork (thinly sliced): 120g~150g

Eggs: 2

Minced, red hot pepper: 1-2 peppers

Salt & pepper

Sesame oil: 2 tablespoons

Chicken bouillon: 1 tablespoon

Cooking sake: 3 tablespoons

Salt: 1-2 teaspoons

Bonito flakes: 8g~10g


1.Cut the goya in half lengthwise, and scoop out the seeds. Slice the goya thinly, sprinkle salt, and knead. Wash slices and drain well. (If you do not like bitterness, give it a quick boil.)


2.Drain tofu, and cut into 8 pieces and place in a microwavable container. Microwave for 2-3 minutes, and drain again. Cut bean sprouts into large pieces and soak in water. Cut off the root of the leek, and then into 3 centimeter pieces. Cut pork into 3 centimeter pieces and season with salt and pepper.


3.Heat sesame oil in a large skillet and stir-fry the pork. When the pork starts browning, add the goya.


4.Add the tofu, red pepper, drained bean sprouts, and the leek and continue to stir-fry.


5.Add the bouillon, cooking sake, 1-2 teaspoons of salt. Pour over beaten eggs and stir quickly. Garnish by sprinkling bonito flakes.


http://recipe.gourmet.yahoo.co.jp/E070301/



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