This vibrant and flavorful Bean Sprout & Pork Stir-fry is a quick and easy weeknight meal that's bursting with authentic Chinese tastes. Tender pork belly, perfectly crisp bean sprouts, and a fragrant sauce combine to create a dish that's both satisfying and surprisingly simple to prepare. Forget complicated takeout menus – this recipe delivers restaurant-quality flavor in a fraction of the time. The ingredients are readily available, making it an ideal choice for home cooks of all skill levels.
The combination of salty pork, crunchy sprouts, and a perfectly balanced sauce makes this stir-fry an irresistible treat. Whether you're a seasoned chef or a kitchen novice, this recipe is designed to guide you step-by-step through the process. Ready to create your own delicious Bean Sprout & Pork Stir-fry? Let's dive into the simple instructions below!
Tools Needed
- Frying pan
- Scissors
Ingredients
- Shredded pork: 150g
- Bean sprouts: 200g
- Green onions: 4
- Eggs: 1
- Potato starch
- Salt
- Soy sauce: 1.5 tablespoons
- Sugar: 1/2 tablespoon
- Grated garlic
- Water: 100ml
Step-by-Step Instructions
Step 1. Prepare the Pork and Seasoning
- Put the pork into a cold frying pan.
- Coat the pork with potato starch and salt. This keeps the meat moist.
- Sprinkle more salt and potato starch on the cold pan.
- Add 2 teaspoons of salad water and mix.
- Add oil and break up the pork, letting the oil soak in.
- Mix soy sauce, sugar, grated garlic, and potato starch with water.
- Chop green onions into 4-5cm lengths using scissors.
Step 2. Stir-fry the Pork and Bean Sprouts
- Stir-fry the pork until almost fully changed color.
- Add bean sprouts and mix with the oil released from the pork.
- Add the seasoning mixture, making sure to mix in the settled potato starch.
- Add the green onions and mix roughly.
Step 3. Add and Cook the Eggs
- Add the eggs and let them set slightly, then gently mix in a crosshatch pattern.
- Cook until the eggs are set and no longer watery.
Step 4. Serve
- Arrange on a plate and serve.
Read more: Shojin Ryori: Delicious Buddhist Vegetarian Recipes
Tips
- Use scissors to cut the pork for less washing up.
- Washing bean sprouts at a 50° angle helps them stay crispy.
- Potato starch creates a better texture than wheat flour for a Chinese flavor.
- Mixing the pork with oil before stir-frying helps prevent sticking.
- The crosshatch egg mixing method keeps the eggs soft, fluffy, and runny.
Nutrition
- N/A
FAQs
1. Can I use a different cut of pork?
Yes! While fatty pork belly is traditional and adds great flavor, you can substitute with pork loin or shoulder, just be sure to cut it into thin slices for quick cooking.
2. What if I don't have bean sprouts?
While bean sprouts are key to the texture, you could substitute with shredded cabbage, julienned carrots, or even snow peas for a similar stir-fry experience.
3. How can I make the sauce spicier?
Add a pinch of red pepper flakes or a dash of chili garlic sauce to the sauce mixture for extra heat. You can also add a sliced fresh chili pepper to the stir-fry itself.
This Crispy Bean Sprouts & Fatty Pork Stir-fry is a testament to how simple, delicious, and satisfying a home-cooked meal can be. With minimal ingredients and a quick cooking time, this recipe is perfect for busy weeknights. Enjoy this flavorful dish, and don't hesitate to experiment with your favorite additions!