• グリーンカレーそうめん

考案 00分

Mini Chinese Cabbage and Shimeji Mushroom in Cream Sauce

Prepared with fresh Mini Chinese Cabbage and Shimeji Mushroom for a creamy and healthy flavour.

Ingredients (2 servings)

Japan Saitama Mini Chinese Cabbage
1 piece
Shimeji Mushroom
Appropriate
Pork Slices
200 grams
Garlic
1 piece
Salad Oil
1 tablespoon
Weak Flour
3 tablespoons
Milk
500 millilitres
Broth Cube
1 piece
Salt
Appropriate
Pepper
Appropriate

Oisix Item

Japan Saitama Mini Chinese Cabbage (Direct Farm)

Directions (approx. 25 minutes)

  1. Cut off the stem of the mushrooms, rinse to remove dirt. Slice the cabbage into small pieces and mince the garlic.
  2. Heat the frying pan with salad oil and sauté the garlic until you smell the garlic scent, then add cabbage, mushrooms and pork.
  3. Turn down to low heat, add milk and broth cube, then add weak flour and mix together until they are well combined.
  4. Cook until it boils, sprinkle with salt and pepper, and enjoy.