Chao Douya (Soybean Sprouts with Pork)
Yield
4 servingsPrep
15 minCook
10 minReady
25 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
pork
lean |
|
| 1 | teaspoon |
rice wine
or dry sherry |
|
| 1 | teaspoon |
soy sauce, light
|
|
| ½ | teaspoon |
sesame oil
|
|
| ½ | teaspoon |
cornstarch
|
|
| 1 ½ | pounds |
soybean sprouts
or mung bean sprouts |
* |
| 2 | tablespoons |
peanut oil
|
|
| 2 | slices |
ginger
peeled and crushed |
|
| 1 | tablespoon |
peanut oil
|
|
| 1 | teaspoon |
shrimp paste
|
*
|
| 2 | teaspoons |
soy sauce, light
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
pork
lean |
|
| 5 | ml |
rice wine
or dry sherry |
|
| 5 | ml |
soy sauce, light
|
|
| 2.5 | ml |
sesame oil
|
|
| 2.5 | ml |
cornstarch
|
|
| 680.4 | g |
soybean sprouts
or mung bean sprouts |
* |
| 3E+1 | ml |
peanut oil
|
|
| 2 | slices |
ginger
peeled and crushed |
|
| 15 | ml |
peanut oil
|
|
| 5 | ml |
shrimp paste
|
*
|
| 1E+1 | ml |
soy sauce, light
|
|
Directions
Chop the pork into small, coarse bits.
In a small bowl, combine it with the rice wine, soy sauce, sesame oil and cornstarch.
Wash the sprouts in cold running water, picking out any wilted pieces or darkened sprouts.
Drain well.
Heat a wok or large sauté pan until hot.
Add 2 tablespoons oil and ginger.
When ginger is browned, remove with a slotted spoon.
Add pork and stir-fry 2 minutes.
Remove pork with slotted spoon.
Reheat wok; add 1 tablespoon oil.
When very hot, add shrimp paste and stir-fry it for 10 seconds.
Add sprouts, soy sauce. Stir-fry 4 minutes.
Return pork to wok and mix very well with sauce, continuously stir-frying for another minute.
Stir well and serve.
