Simple and humble but packed with flavor and texture, this is best served atop rice. The pork, marinated in soy sauce, a bit of sugar, and cornstarch, balances the texture of the soy bean sprouts, which, when cooked, soften and absorb whatever flavors you toss them with, rendering the dish not-too-salty but deeply flavorful. Cooked over an open flame in an old iron wok that has seen its fair share of years, this dish holds the dinners of before and of the dinners to come. —Vivian Lee
4 as a side dish; 1 to 2 as a full meal with rice
1 to 1 1/2 cups
soy bean sprouts
ginger, about 1/2 inch, chopped
clove garlic, minced
salt and pepper, to taste
servings white rice, optional
In This Recipe
In a separate bowl, marinade the minced pork with the soy sauce, oyster sauce, corn starch, and sugar. Keep the liquid for later.
While the pork is marinating, wash the soy bean sprouts and chop it into half inch pieces. Drain the excess water.
In a pan, or wok, heat oil. Add the chopped ginger, garlic, soy bean sprouts, salt and pepper and quickly fry. When the sprouts are slightly soft, add the pork and cook for about 5 minutes.
When the pork is slightly done, add the marinade from the pork back into the wok. Add a bit of water if the sauce becomes too thick. You’ll know when the dish is done when the liquid has all been cooked off.