Beansprouts, Stir-Fried with Shredded Pork

Name: Beansprouts, Stir-Fried with Shredded Pork
Cuisine: Hong Kong (China)
Ingredients: 90 ml (3fl oz) chicken stock; A few drops of sesame oil; 1 teaspoon sugar; 1 tablespoon oyster sauce; 2 teaspoons finely chopped spring onions; ½ teaspoon finely chopped fresh root ginger; 3 tablespoons groundnut oil; 225 g (8oz) beansprouts; 225 g (8oz) lean pork, such as tenderloin, thinly sliced and cut in strips; 3 teaspoons cornflour; 1 egg white, beaten; 2 teaspoons light soy sauce

Preparation info

Serves
2-3

Difficulty
Easy

Appears in

Far Flung Floyd

By Keith Floyd

Published 1994

About

Ingredients

2 teaspoons light soy sauce
1 egg white, beaten
3 teaspoons

Asia
Hong Kong (China)
Side dish

Method

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