Name: Shredded Pork with Bean Sprouts ( )
Yield: Makes 4 to 6 Servings
Cuisine: China
Ingredients: 1 tablespoon peeled and minced ginger; 2½ tablespoons Onion Oil; 12 ounces mung bean sprouts, ends removed; 1-inch -thick slice ginger, peeled and lightly smashed; 1 teaspoon sugar; 4 cups water; 1 tablespoon mung bean starch; 1½ teaspoons light soy sauce; 1 teaspoon white rice vinegar; 1 teaspoon mung bean starch; 1 teaspoon sesame oil; ¾ teaspoon white rice vinegar; ¾ teaspoon sugar; ¼ teaspoon salt; ½ cup fried onions from Onion Oil; Pinch of white pepper; ½ cup julienned red bell pepper; 4 ounces pork loin, shredded (see Cleaver discussion); 3 tablespoons Chicken Stock; 1 teaspoon light soy sauce; 1 teaspoon Shaoxing wine; 1 tablespoon Shaoxing wine; 1 tablespoon oyster sauce; 1 tablespoon Chicken Stock, if needed; 2 teaspoons oyster sauce; 2 teaspoons minced garlic

Preparation info

Makes
4 to 6
Servings

Difficulty
Easy

Appears in

Mastering the Art of Chinese Cooking

By Eileen Yin-Fei Lo

Published 2009

About

Here is another recipe that illustrates how utilizing different cooking times when Stir-frying ensures you will preserve the natural textures of the ingredients. The pork must cook alone for a bit, then the briefly blanched bean sprouts are added, so they emerge together, but with their individual characters intact. This is a classic example of Cantonese home cooking, a satisfying mix of textures and tastes, of marinated pork and crisp mung bean sprouts, enhanced with fried onions.