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Prep time
30 minutes
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Cook time
20 minutes
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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
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Ingredients
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1/2 pound
minced pork
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1 teaspoon
soy sauce
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1 teaspoon
oyster sauce
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1 teaspoon
corn starch
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1/2 teaspoon
sugar
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1 to 1 1/2 cups
soy bean sprouts
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1 teaspoon
canola oil
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1 piece
ginger, about 1/2 inch, chopped
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1
clove garlic, minced
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1 pinch
salt and pepper, to taste
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1/2 cup
water
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4
servings white rice, optional
Directions
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In a separate bowl, marinade the minced pork with the soy sauce, oyster sauce, corn starch, and sugar. Keep the liquid for later.
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While the pork is marinating, wash the soy bean sprouts and chop it into half inch pieces. Drain the excess water.
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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.
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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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