Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, we’re going to make a distinctive dish, ramen restaurant-style stir-fried vegetables. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Ramen Restaurant-style Stir-fried Vegetables is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Ramen Restaurant-style Stir-fried Vegetables is something which I’ve loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can have ramen restaurant-style stir-fried vegetables using 19 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Ramen Restaurant-style Stir-fried Vegetables:

1. Get Thinly sliced pork belly
2. Take To flavor the meat ☆ Sake - 1 tablespoon; Katakuriko - 1 teaspoon; Salt and pepper - a little of each
3. Prepare leaves Cabbage
4. Get Bean sprouts
5. Take to 6 Chinese chives
6. Get of a thin one Carrot
7. Make ready The white part of a Japanese leek
8. Make ready Dried sliced shiitake mushrooms (optional)
9. Make ready Dried wood ear mushrooms (optional)
10. Get to 2 cloves Garlic
11. Make ready ＊Weipa
12. Prepare ＊Soy sauce
13. Make ready ＊Soup stock granules
14. Get ＊Sugar
15. Prepare ＊Sake
16. Take ＊Doubanjiang or oyster sauce
17. Take to 1/2 teaspoon ＊Seasoned salt
18. Get Sesame oil
19. Make ready Pepper - optional

Instructions to make Ramen Restaurant-style Stir-fried Vegetables:

1. Soak the dried wood ear mushrooms and shiitake mushrooms in separate bowls to rehydrate.
2. Cut the pork into bite-sized pieces, put into a bowl, add the ☆ ingredients and rub in the flavors well.
3. Cut off the bottoms of the garlic cloves, peel off the skins and slice thinly. Set aside on a piece of plastic wrap or a plate.
4. Cut the cabbage leaves into bite-sized pieces and put into a sieve. When the shiitake mushrooms are rehydrated, squeeze out tightly and put into the same colander.
5. Wash the bean sprouts in the bag, and drain into another sieve. Slice the carrot and green pepper thinly, and place into the same colander with the bean sprouts.
6. Cut the chives into 3-4 cm pieces, and chop the leek diagonally into 2 mm slices. Put them in yet another sieve.
7. When the wood ear mushrooms have rehydrated, put in a sieve and wash well. Cut off any tough parts, squeeze out well, and combine with the cabbage and shiitake mushrooms.
8. Put all the ＊ ingredients in a heatproof dish and microwave for 30 seconds (at 1000 W) to dissolve.
9. Heat sesame oil in a wok, and stir-fry the garlic over low heat for about a minute. Add the pork and stir-fry until cooked through, over low heat again.
10. Turn the heat up to high. Add the cabbage and 2 types of mushrooms, and stir-fry for 1 minute (to coat the vegetables with oil).
11. Add bean sprouts, carrot and green pepper and the combined sauce from Step 8 and stir-fry over high heat for about 30 seconds. Mix well and turn off the heat.
12. Add leek and chives and stir-fry in residual heat in the pan. Add pepper to taste, mix well and it's done.

So that’s going to wrap this up for this exceptional food ramen restaurant-style stir-fried vegetables recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!