Delicious Stir-Fried Bean Sprouts with Pork (豆芽炒肉丝)

Quick, delicious and full of flavor stir-fried bean sprouts with pork requires just 10 minutes of preparation.

I love all kinds of quick and easy stir-fry dishes, especially with protein. These stir-fried dishes are the most popular in Chinese cuisine. When proteins are stir-fried with vegetables, this dish can combine the tender texture of the meat, rich flavors of the seasonings, and the freshness and crunch of the vegetables. This recipe will use bean sprouts to replace common green pepper or broccoli. And it’s so beautiful

stir-fried pork and bean sprouts | kinasechuanfood.com

Those tiny bean sprouts, whether mung beans or soybeans, are extremely popular in Asian cuisine. They can be white or straw yellow, crisp and crunchy. Many spring rolls may use bean sprouts because they add crunch.

Bean sprouts are highly recommended for weight control. In addition to stir-fry dishes, we love using them in soups, as a base for Sichuan Shuizhu dishes, or even as a salad.

stir-fried pork and bean sprouts | kinasechuanfood.compork and stir-fried bean sprouts | kinasechuanfood.com

Difference between bean sprouts and mung bean sprouts

Soybean sprouts and mung bean sprouts are both popular types of bean sprouts, but they come from different beans and have some differences. Yellowish soybean sprouts they are larger and thicker than mung bean sprouts, while the latter is more delicate. You can choose your type as both work well for frying dishes.

Step by step instructions:

Marinate the pork:

Combine the shredded pork with soy sauce, dark soy sauce, cornstarch, cooking wine, and white pepper powder in a bowl. Leave to marinate for 20 minutes to absorb all the flavours. Then, pour in the vegetable cooking oil and mix well before frying.

Fry the pork :

First, heat your wok or skillet until very hot. Add the cooking oil to form a layer 2-3 cm high (don’t be scared by the quantity of oil, we don’t eat it all. Distribute the pork slices when the oil is hot but not heat. Let them stay for 3-5 seconds, then fry them quickly until they turn pale. Immediate transfer.

It is 100% okay to find a slight pink color inside the slices for the following two reasons: The heat from the pork slices will continue to cook them (后热效应), and they will be cooked in the wok again later. So don’t overcook the pork slices. Transfer until pale. These are our very tender pork slices.

Fry herbs and bean sprouts:

Remove excess oil and save it for the stir-fried vegetables. Leaving about two tablespoons of oil, raise the heat, add the garlic, shallot, dried chili pepper and bean sprouts at the same time, keep the heat high and fry the ingredients for about half a minute. Sprinkle a small amount of salt and light soy sauce.

Bring back the pork and shallot sections and mix well quickly. Optionally, drizzle a little sesame oil, transfer and serve hot.

Tips:

High heat when frying the bean sprouts can help sear the surface quickly and lock in the water content.

Don't overmix after adding the pork because the bean spourts may scratch the starch layer.

200 G pork head or fillet sliced thinly
200 G soybean sprouts remove the roots

Stir-fried

cooking oil as needed
3 garlic cloves sliced
1/2 thumb ginger ,skin removed and sliced
1/2 table spoon. light soy sauce
2 Spicy Thai chili pepper cut in a circle
2 shallot cut in section
1 teaspoon. sesame oil optional

Marinate the pork

Combine the shredded pork with the light soy sauce, dark soy sauce, cornstarch, cooking wine, salt and white pepper powder in a bowl. Leave to marinate for 20 minutes to absorb all the flavours. Then, pour in the vegetable cooking oil and mix well before frying.

Fry the pork

First, heat your wok or skillet until very hot. Add the cooking oil to form a layer 2-3 cm high (don’t be scared by the amount of oil, we don’t eat it all). Spread the pork slices when the oil is hot but not very hot. Let them sit for about 3-5 seconds, then quickly fry them until pale. Immediate transfer.
It is 100% okay to find a slight pink color inside the slices for the following two reasons: The heat from the pork slices will continue to cook them (后热效应), and they will be cooked in the wok again later. So don’t overcook the pork slices. Transfer until pale.

Fry herbs and bean sprouts

Remove excess oil and save it for the stir-fried vegetables. Leaving about two tablespoons of oil, now turn up the heat, add the garlic and ginger at the same time, and sauté until aromatic. Keep the heat high, add the bean sprouts, fry for about half a minute.

Combine together

Then add the light soy sauce, hot chili pepper, shallot sections and pork. Mix well quickly. Drizzle a little sesame oil (this step is optional), transfer and serve hot.

For this recipe you can use either pork tenderloin or pork butt. For better texture, I recommend pork butt, which in my opinion is the best part to fry. If you prefer a better shape of the dish, pork tenderloin is a better choice.

Serving Tips

This dish goes wonderfully with steamed rice or noodles. For a complete meal, you can also serve it alongside other Chinese dishes such as mapo tofu and crushed cucumber salad.

I hope you enjoy this quick and healthy Chinese stir-fry! Good cooking.