Soybean Sprouts with Pork 1/2 lb Lean pork
1 ts Rice wine or dry sherry
1 ts Light soy sauce
1/2 ts Sesame oil
1/2 ts Cornstarch
1 1/2 lb Soybean sprouts -=OR=- Mung bean sprouts
2 tb Peanut oil
2 sl Peeled fresh ginger; crushed
1 tb Peanut oil
1 ts Shrimp paste
2 ts Light soy sauce
CHOP THE PORK into small, coarse bits. In a small bowl, combine it
with the rice wine, soy sauce, sesame oil and cornstarch. Wash the
sprouts in cold running water, picking out any wilted pieces or
darkened sprouts. Drain well. Heat a wok or large saute pan until
hot. Add 2 tablespoons oil and ginger. When ginger is browned, remove
with a slotted spoon. Add pork and stir-fry 2 minutes. Remove pork
with slotted spoon. Reheat wok; add 1 tablespoon oil. When very hot,
add shrimp paste and stir-fry it for 10 seconds. Add sprouts, soy
sauce. Stir-fry 4 minutes. Return pork to wok and mix very well with
sauce, continuously stir-frying for another minute. Stir well and
serve. Soybean Sprouts with Pork printer friendly version located here.
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