家常菜天花板！你沒吃過的番茄炒肉絲，滿滿的營養！｜阿慶師

The tangy-sweet aroma of fresh tomatoes, paired with silky pork strips and crisp Shimeji mushrooms — high-heat stir-fried to perfection for that irresistible home-cooked flavor. Just a handful of simple ingredients, no complicated seasoning needed, and you've got a dish that's rice-bowl worthy every single time! ---------------------------------- Have a dish you'd love to learn? Drop a comment below and let Chef A-Ching know! Facebook 👉   / achingchef   Instagram 👉   / achingchef   📍 Cooking Notes 📍 1 tbsp = 15ml | 1 tsp = 5ml | 1 rice bowl = 200ml | 1 measuring cup = 150ml 🥣 Ingredients ✍ ✅ Beefsteak tomato – 1 piece (about 5.3 oz / 150g) ✅ Pork strips – 7 oz (200g) Marinade: ⅓ tsp salt + ¼ tsp white pepper + 1 tsp potato starch + 1 tsp oil ✅ Shimeji mushrooms (mild, nutty flavor) – 3.5 oz (100g) ✅ Garlic – 0.7 oz (20g) ✅ Thai basil – 0.7 oz (20g) Sauce ✅ Black bean soy sauce – 1 tbsp ✅ Thick soy sauce – 1 tbsp ✅ Black vinegar (Wū Cù, adds mellow tang) – 2 tsp ✅ Mirin – 1 tsp ✅ Oil – 1 tbsp ✅ White pepper – ⅓ tsp 🍳 Chef A-Ching's Step-by-Step 📝 1. Massage marinade into pork strips and set aside to tenderize. 2. Slice garlic thinly for even sautéing. 3. Pull Shimeji mushrooms apart by hand — no cutting needed! 4. Cut beefsteak tomato into thick strips to hold up during stir-frying. 5. Mix all sauce ingredients together and keep ready. 6. Wok-seasoning: sauté fragrant garlic slices in hot oil. 7. Add pork strips and stir quickly to separate for even cooking. 8. Toss in Shimeji mushrooms and high-heat stir-fry until lightly golden. 9. Pour in the pre-mixed sauce and coat everything evenly. 10. Add tomato strips and stir-fry briefly to keep their shape and juiciness. 11. Taste and adjust seasoning as needed. 12. Finish with Thai basil and a splash of black vinegar for that pop of aroma. 13. Give it one last quick toss and it's done — let's eat! 🎉