Fry

Stir-Fried Minced Pork & Soy Bean Sprouts

by:
August  3, 2018
4
14 Ratings
Stir-Fried Minced Pork & Soy Bean Sprouts
Photo by Jenny Huang
  • Prep time 30 minutes
  • Cook time 20 minutes
  • Serves 4 as a side dish; 1 to 2 as a full meal with rice
Author Notes

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

Test Kitchen Notes

Featured in: When "I Love You" Was Too Much, My Grandmother Said It With Pork Stir-Fry. —The Editors

What You'll Need
Ingredients
  • 1/2 pound minced pork
  • 1 teaspoon soy sauce
  • 1 teaspoon oyster sauce
  • 1 teaspoon corn starch
  • 1/2 teaspoon sugar
  • 1 to 1 1/2 cups soy bean sprouts
  • 1 teaspoon canola oil
  • 1 piece ginger, about 1/2 inch, chopped
  • 1 clove garlic, minced
  • 1 pinch salt and pepper, to taste
  • 1/2 cup water
  • 4 servings white rice, optional
Directions
  1. In a separate bowl, marinade the minced pork with the soy sauce, oyster sauce, corn starch, and sugar. Keep the liquid for later.
  2. While the pork is marinating, wash the soy bean sprouts and chop it into half inch pieces. Drain the excess water.
  3. 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.
  4. 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.
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See what other Food52ers are saying.

  • Sipa
    Sipa
  • Bob Quinn
    Bob Quinn
  • Jennifer
    Jennifer
  • Vivian Lee
    Vivian Lee
  • Eric Kim
    Eric Kim

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9 Reviews

Jackie
Jackie January 12, 2019
I've already made this recipe 3+ times. I keep coming back because it's quick, easy, homey and comforting. The pork seems to absorb all of the marinade so I never end up adding them separately to the wok. I personally think it tastes better as leftovers, but regardless, I will continue to keep this recipe in regular rotation!
 
Sipa
Sipa October 1, 2018
Bob Quinn did you read the article? This is a family recipe made by the author's grandmother. Every family makes a food their own. Your comment is mansplaining at it's worse
 
Bob Q.
Bob Q. August 16, 2018
Ground pork? No way, sorry but this isn't hamburger helper. THIN sliced tenderloin works the best. I recommend slicing it raw first then marrinating...that way its fully seasoned.
 
Jennifer
Jennifer January 24, 2019
Many Chinese dishes use ground pork including dumplings and stir frys. One of my favorites is salted fish with minced pork patty (or as we call it hom yee jing gee yook ben). My Gong Gong , grandfather, made it for me whenever I visited because he knew how much I loved it. I made it the other day for my family and I thought of him when my daughter asked for a third bowl.
 
red
red February 3, 2019
BobQ. I am an Executive Chef, and honestly your comment is rude; I make my pork and beansprouts with ground (minced) pork shoulder. I am sure your style of making this simple dish is also good; but don't insult others who have a different take on the style of prep:
 
Corinne
Corinne August 12, 2018
Should I use ground pork or pork tenderloin?
 
Vivian L.
Vivian L. August 12, 2018
Ground pork.
 
Greg
Greg August 10, 2018
I am sorry this recipe lists ingredients in the list, but not in the cooking and preparation instructions... please add the garlic and the oyster sauce to the instructions. Thanks
 
Eric K.
Eric K. August 12, 2018
The recipe has been adjusted.