While we were in Japan, I didn’t copy any of Aya’s mom’s recipes, but with her here, I’m determined to copy as much as I can. A lot of these seem fairly simple and easy and I’d love to be able to cook Japanese more for Ellie and Aya.
This normally calls for asparagus, but since it isn’t in season anymore, Aya’s mom used green pepper that was plentiful from our garden.
Ponzu and Soy Sauce Sauteed Japanese Vermicelli w/ Green Pepper
100g Japanese vermicelli (harusame noodles)
200g (about half a lb) ground pork
1 large green pepper thinly sliced
40g (about a 1/3 cup) thinly sliced carrot
30g (about a 1/4 cup) sliced Chinese leek (or green onions if leeks are not available)
A) 1tb vegetable oil
1/2tb sesame oil
1tb minced fresh ginger
1tb minced garlic
1 chopped chili pepper
B) 4tb Ponzu sauce
3tb “straight” somen tsuyu
C) 1/2tb potato starch
- Boil the vermicelli and cut it randomly to prevent long strands.
- Cook A and add the ground pork until browned.
- Add the cooked vermicelli and B.
- Add the thinly sliced carrot, green pepper, and Chinese leek.
- Once everything is stirred and cooked together, add C.