Pork and Bean Sprouts Stir Fry

Tender pork and bean sprouts stir fry

Course Main Course

Cuisine Chinese

Keyword mushroom, pork, stir-frying

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 238kcal

Author Elaine

Ingredients

200 g pork butt or tenderloin , thinly sliced
200 g bean sprouts , remove the roots

Marinating

1/4 tsp. salt , optional (you can skip this for a less salted dish)
1/2 tbsp. Chinese cooking wine
1 tbsp. light soy sauce
1 tsp. dark soy sauce
2 tbsp. water or chicken stock
1/4 tsp. white pepper powder
3 tsp. cornstarch
1/2 tbsp. vegetable oil

Stir fry

cooking oil as needed
3 garlic cloves ,sliced
1/2 thumb ginger ,skin removed and sliced
1/2 tbsp. light soy sauce
2 hot Thai pepper , cut into circle
2 scallions , cut into section
1 tsp. sesame oil , optional

Instructions

Marinate the Pork

Combine the shredded pork with light soy sauce, dark soy sauce, water cornstarch, cooking wine, salt and white pepper powder in a bowl. Let it marinate for 20 minutes to absorb all the flavors. Then, pour vegetable cooking oil and mix well before stir-frying.

Fry the pork

First, heat your wok or pan until very hot. Add cooking oil to form a 2-3 cm high layer (do not be scared by the amount of oil; we do not eat it all). Spread the pork slices in when the oil is warm but not very hot. Let them stay for around 3-5 seconds, and then quickly fry them until they turn pale. Transfer out immediately.
It is 100% okay to find some faint pink color inside the slices for the following two reasons: the heat of the pork slices will continue cooking them (后热效应), and they will be recooked in a wok later. So do not overcook your pork slices. Transfer out as long as they turn pale.

Fry aromatics and bean sprouts

Remove the extra oil and save it for vegetable stir-fries. Leaving around two tablespoons of oil, now turn up the fire, add garlic and ginger at the same time, fry until aromatic. Keep the fire high, add bean sprouts, fry for around half a minute.

Combine together

Then add light soy sauce, hot Thai pepper, scallion sections and the pork. Mix well quickly. Drizzle some sesame oil(this step is optional), transfer out, and serve hot.

Video

Notes

You can use either pork tenderloin or pork butt for this recipe. For a better texture, I recommend pork butt which is the best part for stir-frying in my mind. If you prefer a better shape of the dish, pork tenderloin is a better choice.

Nutrition