Pork and Bean Sprouts Stir Fry
User Reviews
5.0
36 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
25 mins
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Servings
3
-
Calories
238 kcal
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Course
Main Course
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Cuisine
Chinese
Pork and Bean Sprouts Stir Fry
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Tender pork and bean sprouts stir fry
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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.
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 Information
Show Details
Calories
238kcal
(12%)
Carbohydrates
8g
(3%)
Protein
15g
(30%)
Fat
15g
(23%)
Saturated Fat
1g
(5%)
Cholesterol
43mg
(14%)
Sodium
474mg
(20%)
Potassium
448mg
(13%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
160IU
(3%)
Vitamin C
3.3mg
(4%)
Calcium
16mg
(2%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Calories | 238kcal | 12% |
| Carbohydrates | 8g | 3% |
| Protein | 15g | 30% |
| Fat | 15g | 23% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 43mg | 14% |
| Sodium | 474mg | 20% |
| Potassium | 448mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 160IU | 3% |
| Vitamin C | 3.3mg | 4% |
| Calcium | 16mg | 2% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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