Serious Eats - seriouseats.com
Weeknight Pork and Bean Sprouts Stir-Fry
[Photograph: Nick Kindelsperger]
Adapted from Beyond the Great Wall
About the author: Nick Kindelsperger is the editor of Serious Eats: Chicago. He loves tacos and spicy food. You can follow him as @nickdk on Twitter.
Weeknight Pork and Bean Sprouts Stir-Fry
About This Recipe
| Yield: | serves 2 to 3 |
| Active time: | 20 minutes |
| Total time: | 20 minutes |
| This recipe appears in: | Dinner Tonight: Weeknight Pork and Bean Sprouts Stir-Fry |
Ingredients
- 2 tablespoons peanut oil
- 3 medium cloves of garlic, minced (about 1 tablespoon)
- 1 tablespoon minced ginger
- 1/3 pound boneless pork shoulder, cut into 1/2-inch chunks
- 1/4 teaspoon salt
- 3 small dried red chiles, each torn into three pieces
- 2 cups bean sprouts (about 1/2 pound), rinsed well in a colander
- 2 teaspoons soy sauce
Procedures
-
1
Heat oil in a large wok or cast-iron skillet over high heat. When just starting to smoke, add the garlic and ginger and stir well with a wooden spoon until very fragrant, about ten seconds. Add the pork, salt, and the chiles. Stir-fry until the pork is no longer pink, one to two minutes.
-
2
Add the bean sprouts, and stir-fry for 30 seconds. Cover the wok, and cook for two minutes. Shake the wok occasionally to keep the pork from sticking. Remove the cover, and then add the soy sauce. Stir-fry until the ingredients are coated in the soy sauce, about 15 seconds. Remove from heat.
-
3
Serve the dish immediately with white rice. Adjust seasoning with more soy sauce, if necessary.
