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■ポイント ・もやしのひげ根にはビタミンCや食物繊維も含まれているため、栄養面から考えるとそのまま調理するのがおすすめ。 ・もやしは加熱しすぎるとシャキシャキ感が失われるため、手早く炒めてしまいましょう。 ▼レシピブログはこちら https://o-ryota.com/recipe/chikuwa-soybeansprouts-peperoncino/ 【English】 ■Ingredients (2 serves) ・4 (110 g) chikuwa ・200 g soybean sprouts ・2 cloves of garlic ・1 tbsp olive oil ・1 tsp soy sauce ・Salt and pepper to taste ・Japanese seven-flavor chili pepper to taste ■Cooking Time 8 minutes ■Nutrition Information Energy…173.2cal Protein…11.2g Fat…8.8g Carbohydrate Total…12.3g -Sugars…9.7g -Dietary Fiber…2.6g ※Nutriton infomation shold be considered an estimate. ■Instruction 1．Place the soybean sprouts in a heat-proof bowl and cover with plastic wrap, heat in a microwave at 600W for about 3 minutes. Trim the ends of the garlic cloves and remove the core with a toothpick, thinly slice. 2．Cut the chikuwa into 5mm thick slices. 3．Heat olive oil and the garlic slices in a frying pan over low heat. When aromatic, add the chikuwa and continue stir-frying until lightly browned. 4．Add the soybean sprouts to the pan and increase the heat to medium, stir-fry until they become tender. Add soy sauce and quickly mix everything together, season with salt and pepper. 5．Serve on a plate and sprinkle with Japanese seven-flavor chili pepper, enjoy!