- 200g sliced pork belly
- 200g Chinese cabbage, cut into bite size
- ¼ carrot, cut into 4㎝ lengths and rectangle
- 1 pack tofu
- 2 eggs
- ½ tbsp vegetable oil
- ½ tbsp sesame oil
- 1 knob ginger
- salt and pepper
- 1 tbsp sake
- dried bonito flakes
- Wrap the tofu with kitchen paper and put some weight on top to drain off excess water for about 15 min.
- Beaten the egg and add the salt and pepper. Cut the pork into 3-4㎝ pieces.
- Heat the vegetable oil in a frying pan, add the egg and stir-fry quickly. Remove the eggs from frying pan and set aside. Add the sesame oil in same frying pan and add the carrot, ginger, pork and stalks of Chinese cabbage and fry. Add the leaves of Chinese cabbage and tofu with tear.
- Return the eggs back to the frying pan, add the sake and season with salt and pepper. Sprinkle the dried bonito flakes.