Miso Pork Stir-fried with Vegetables

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Slice the pork into thin pieces. You may ask your butcher to do this, or buy pre-sliced pork if preferred.
   ▶ ≈0:17
2. 2
   In a bowl, marinate the pork slices with minced garlic, white pepper, a small amount of miso, soy sauce, sake, and sugar. Mix thoroughly until the meat absorbs the flavors, then add cornstarch and sesame oil. Transfer to a container and let rest to infuse flavors.
   ▶ ≈0:45
3. 3
   Prepare the bean sprouts by snapping off the tail end and carefully removing the fibrous strings to improve the texture.
   ▶ ≈1:30
4. 4
   Slice the bamboo shoots and cut the carrot into pieces for garnish and flavor balance.
   ▶ ≈2:00
5. 5
   In a separate bowl, combine miso paste, spicy bean paste, soy sauce, and sake to create the sauce.
   ▶ ≈2:34
6. 6
   Soak the rice for 30 minutes. Add a little olive oil and water, then bring to a boil. Reduce to low heat, cover, and cook for 10 minutes. Turn off heat and let steam for 15 minutes.
   ▶ ≈2:55
7. 7
   Blanch the vegetables: Cook bean sprouts for about 1 minute, then briefly blanch the carrot slices. Quickly remove and cool.
   ▶ ≈3:23
8. 8
   Fluff the cooked rice and cover to keep warm while preparing the stir-fry.
   ▶ ≈3:54
9. 9
   Heat the pan with oil and cook the marinated pork slices one at a time until golden and fragrant. Stir-fry to cook through.
   ▶ ≈4:10
10. 10
    Add chili pepper (or green onion if preferred) and stir to release the aroma.
    ▶ ≈4:39
11. 11
    Push the pork to the side of the pan and pour the sauce into the center. Once the sauce starts to bubble, stir it together with the pork until well coated.
    ▶ ≈4:49
12. 12
    Once the sauce is mostly absorbed, add all the blanched vegetables and toss everything together until evenly coated.
    ▶ ≈5:10
13. 13
    Serve the cooked rice in bowls and top with the miso pork and vegetable stir-fry.
    ▶ ≈5:29