Beansprouts, Stir-Fried with Shredded Pork

Preparation info

  • Difficulty


  • Serves


Appears in

Far Flung Floyd

Far Flung Floyd

By Keith Floyd

Published 1994

  • About


  • 2 teaspoons light soy sauce
  • 1 egg white, beaten
  • 3 teaspoons cornflour
  • 225 g (8oz) lean pork, such as tenderloin, thinly sliced and cut in strips
  • 225 g (8oz) beansprouts
  • 3 tablespoons groundnut oil
  • ½ teaspoon finely chopped fresh root ginger
  • 2 teaspoons finely chopped spring onions
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • A few drops of sesame oil
  • 90 ml (3fl oz) chicken stock


Mix together the soy sauce, egg white and 2 teaspoons cornflour. Put this mixture into a bowl with the pork. Stir well and leave for 20 minutes.

Heat a wok or frying pan and dry stir-fry the beansprouts over a high heat for 1 minute. Remove. Heat the oil in the wok and stir-fry the pork for 1-2 minutes. Add the ginger, spring onions and bean-sprouts. Stir-fry briefly. Pop in the oyster sauce, sugar and sesame oil. Mix the chicken stock with the remaining 1 teaspoon cornflour. Add to the pan and stir until thickened.