Pork and Bean Sprouts Topping

Name: Pork and Bean Sprouts Topping
Cuisine: Chinese
Ingredients: ¼ teaspoon sugar; ⅛ to ¼ teaspoon black pepper; 2 tablespoons light soy sauce; ¼ to ½ teaspoon salt, to taste; 2 teaspoons sesame oil; 2 tablespoons cornstarch dissolved in 2 tablespoons water; 2 tablespoons cornstarch dissolved in 2 tablespoons water; 2 teaspoons cornstarch; 4 tablespoons oil; 1 teaspoon light soy sauce; 2 teaspoons dry sherry; 3 cups bean sprouts, tightly packed; 2 cups chicken stock; 2 whole scallions, in 1½-inch sections; 2 quarter-sized slices ginger, shredded; ½ pound loin of pork, finely shredded

Preparation info

Difficulty
Medium

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

Another, simpler topping, with tender meat and crisp bean sprouts.

Ingredients

½ pound loin of pork, finely shredded

Asia
China
Main course

Method

Preparations

Add the marinade to the shredded meat, mix well, and refrigerate for at least 30 minutes. Prepare the scallions and ginger. Wash the bean sprouts and drain. Combine the seasonings in a bowl and stir until the sugar is dissolved. Mix the cornstarch and have the sesame oil ready.

Stir-Frying

Heat a wok or large, heavy skillet ov

Ingredients

Method

Preparations

Stir-Frying

Photos