Pork and Bean Sprouts Stir Fry
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
3
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Calories
238 kcal
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Course
Main Course
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Cuisine
Chinese
Pork and Bean Sprouts Stir Fry
Description
Pork and Bean Sprouts Stir Fry combines thin pork slices with fresh bean sprouts and aromatic seasonings typical in Chinese stir-fry dishes. The pork is marinated with light and dark soy sauce, Chinese cooking wine, cornstarch, and spices including white pepper and garlic, which both tenderize the meat and develop its taste. After marinating, the pork is briefly fried in a generous amount of hot oil until it changes color but remains slightly pink inside to ensure tenderness.
Separately, garlic, ginger, sliced Thai hot peppers, and scallions are stir-fried to release aroma before adding bean sprouts for a fresh crunch. The pork is returned briefly to the wok and mixed with the vegetables, finishing with optional toasted sesame oil for depth. This results in a dish with tender pork, crisp sprouts, and pronounced, well-balanced flavors from the marine and spicy seasonings.
Best served hot, this stir fry complements steamed rice or noodles and works well as part of a larger meal. The recipe suggests choosing pork cut based on texture preference, with pork butt recommended for juiciness and tenderloin for cleaner slices. The method focuses on high heat and fast cooking to preserve texture and vibrant flavors.
Ingredients
- 200 g pork butt thinly sliced, or tenderloin
- 200 g bean sprout 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. soy sauce light
- 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 sliced, cloves
- 1/2 thumb ginger ,skin removed and sliced
- 1/2 tbsp. soy sauce light
- 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
- Choose pork butt for juicier, more flavorful meat; use pork tenderloin if you prefer neat slices.
- Do not overcook pork; it should be cooked quickly until pale but may remain faintly pink as it will continue cooking later.
- Use plenty of oil for frying to achieve proper sear and texture on pork slices.
- Remove excess oil before stir-frying aromatics and bean sprouts to avoid greasiness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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