1. Lightly salt and pepper the pork slices. Sprinkle on 1/2 T cornstarch and lightly mix. 2. In a small cup, mix 1 1/2 T cornstarch with 1 T water to make a thickening slurry and set aside. 3. Combine vegetable or chicken stock and 1 T sake in a large saucepan and heat until it comes to boil. Turn down heat to medium. 4. Add to the same saucepan, napa cabbage and carrots and cook for 3-4 minutes until softened a bit. Then add pork slices. Continue to cook for another 2-3 minutes. 5. Add cooked udon, oyster sauce, soy sauce, and cornstarch/water mixture to the the saucepan. Lightly combine. 6. Add spinach and cook until softened a bit but do not overcook, about 30 seconds. 7. Divide into 2 bowls and top with grated ginger paste on top. ---------------------------------------------------------------------------
Nutrition
Ingredients
