Stir-Fried Bean Sprouts With Pork
Updated February 4, 2016
- Total Time
- 20 minutes
- Rating
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Ingredients
8 ounces ground lean pork
1 teaspoon rice wine or dry Sherry
3 teaspoons light soy sauce
½ teaspoon sesame oil
½ teaspoon cornstarch
1 ½ pounds soybean sprouts or mung-bean sprouts
2 tablespoons, plus 1 teaspoon, peanut oil
2 thin, quarter-sized slices peeled fresh ginger, crushed
1 teaspoon shrimp paste
Nutritional analysis per serving (4 servings)
18 grams carbs; 35 milligrams cholesterol; 362 calories; 7 grams monosaturated fat; 9 grams polyunsaturated fat; 4 grams saturated fat; 22 grams fat; 2 grams fiber; 203 milligrams sodium; 35 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Chop the pork into small coarse bits. In a small bowl, combine it with the rice wine, 1 teaspoon of the soy sauce, sesame oil and cornstarch.
- Step 2
Wash the sprouts in cold running water, picking out any wilted pieces or darkened sprouts. Drain well.
- Step 3
Heat a wok or large saute pan until it is hot. Add 2 tablespoons of the oil and the ginger pieces. When the ginger has browned, remove it with a slotted spoon. Put in the pork and stir-fry for 2 minutes. Remove the pork with a slotted spoon.
- Step 4
Reheat the wok and add the remaining oil. When the oil is very hot, add the shrimp paste and stir-fry it for 10 seconds. Then add the sprouts and the remaining 2 teaspoons of soy sauce. Continue to stir-fry for 4 minutes. Return the pork to the wok and mix very well with the sauce, continuously stir-frying for another minute. Give the mixture several good stirs, turn onto a platter and serve.
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