Living with Bees
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Acacia Honey from Rumania →

Using Acacia Honey
Pork and Japanese Vegetables with Sweet and Sour Sauce

Ingredients <4 servings>
3 pieces of pork loin meat for cutlet(about 300 g)
120 g bamboo shoots
120 g carrot
1/2 burdock (about 130 g)
150 g lotus root
6 taro roots
12 string beans

(A)
* 1/2 tablespoon each sake and soy sauce
* 1 teaspoon ginger juice
(B)
* 1/2 egg
* 5 tablespoons starch
* 1 tablespoon water

(C)
* 1 cup soup
* 5 tablespoons honey vinegar (or vinegar)
* 7 tablespoons honey
* 4-1/3 tablespoons soy sauce
* 2 tablespoons ketchup

Frying oil, salad oil
starch dissolved in water


1
Cut the port into cubes of 2cm long and season them with (A).
2
Cut the bamboo shoots, carrot, burdock, and lotus roots all roughly
and soak the burdock and lotus roots in vinegar water to remove any harsh taste.
3
Peel the taro roots, cut them in half,
put them into a pan with water together with the vegetables of 2 excluding the bamboo shoots, and boil until soften.
4
Briefly boil the string beans.
5
Coat 1 with (B) and fry in the frying oil at 180 degrees.
6
Heat the salad oil in a Chinese wok, fry the bamboo shoots and 3,
add the broth of (C) and cook for 4 to 5 minutes.
7
For stickiness, add starch dissolved in water to 6, add 4 and 5, and mix them all together.