Hello everybody, it is John, welcome to my recipe site. Today, we’re going to make a special dish, healthy & easy side dish with mizuna and pork. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Healthy, healthful, salubrious, salutary, wholesome refer to the promotion of health. Healthy, while applied especially to what possesses health, is also applicable. healthy (comparative healthier, superlative healthiest). Enjoying health and vigor of body, mind, or spirit: well.
Healthy & Easy Side Dish with Mizuna and Pork is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They are nice and they look fantastic. Healthy & Easy Side Dish with Mizuna and Pork is something which I have loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can have healthy & easy side dish with mizuna and pork using 4 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Healthy & Easy Side Dish with Mizuna and Pork:
- Prepare 150 grams Pork (Thinly sliced thigh or offcuts)
- Take 8 bunches Mizuna
- Make ready 1 Salt, pepper
- Make ready 1 to serve Ponzu
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Steps to make Healthy & Easy Side Dish with Mizuna and Pork:
- Rinse the mizuna well, and slice off the roots. Never drain the excess water! Leave it as is after rinsing.
- Chop the mizuna into fourths. Also cut the pork into bite-sized pieces if you're using thinly sliced pork thighs.
- Take 2 bunches from the root-end of the mizuna that are now chopped into fourths, and line them evenly into the frying pan. Don't turn the heat on yet! No need for oil!!
- Line the remaining mizuna leaves on top of the roots.
- Spread out each of the bite-sized pieces of pork slices and line on the mizuna. Sprinkle evenly with salt and pepper.
- Cover the pan, turn the heat on, and steam for 5 minutes over low heat to finish. It's ready to eat when you can see that the pork is cooked through!
- Enjoy the mizuna and pork with ponzu while it's still hot. I'm so lazy that I bring the whole frying pan onto the dining table to serve directly from the pan.
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