PORK & BEAN SPROUTS STIR-FRY FOR TWO
Make this Pork & Bean Sprouts Stir-Fry for Two for you & your significant other. You can have this pork & bean sprouts stir-fry on the table in 20 minutes.
Provided by My Food and Family
Categories Home
Time 20m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Mix dressing, soy sauce, sesame seed and 1 tsp. oil until blended. Toss 1 Tbsp. with meat. Let stand 5 min.
- Heat remaining oil in nonstick wok or large skillet on medium-high heat. Add meat and vegetables; stir-fry 4 min. or until meat is done. Stir in remaining dressing mixture; simmer on medium-low heat 2 min.
- Serve over rice.
Nutrition Facts : Calories 470, Fat 24 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 55 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 27 g
STIR-FRIED BEAN SPROUTS WITH PORK
Provided by Ken Hom
Categories dinner, one pot, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Chop the pork into small coarse bits. In a small bowl, combine it with the rice wine, 1 teaspoon of the 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 saute pan until it is hot. Add 2 tablespoons of the oil and the ginger pieces. When the ginger has browned, remove it with a slotted spoon. Put in the pork and stir-fry for 2 minutes. Remove the pork with a slotted spoon.
- Reheat the wok and add the remaining oil. When the oil is very hot, add the shrimp paste and stir-fry it for 10 seconds. Then add the sprouts and the remaining 2 teaspoons of soy sauce. Continue to stir-fry for 4 minutes. Return the pork to the wok and mix very well with the sauce, continuously stir-frying for another minute. Give the mixture several good stirs, turn onto a platter and serve.
Nutrition Facts : @context http, Calories 202, UnsaturatedFat 8 grams, Carbohydrate 7 grams, Fat 12 grams, Fiber 4 grams, Protein 20 grams, SaturatedFat 2 grams, Sodium 169 milligrams, Sugar 1 gram
WALTER KEI'S SHANGHAI-STYLE PORK AND BEAN SPROUTS
Walter Kei of Hong Kong taught me this simple peppery Shanghainese-style stir-fry. Many traditional cooks prefer the "head and tail" of the bean sprout to be removed. This is very labor-intensive, but in Hong Kong, produce vendors sell trimmed sprouts, called "silver sprouts," for a slightly higher price.
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Slice the pork into 1/4-inch-thick slices, then stack the slices and cut into 2-inch-long matchsticks. Put the matchsticks in a shallow bowl and add the garlic, 2 teaspoons of the rice wine, the cornstarch, soy sauce, sesame oil, sugar, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Stir to combine.
- Heat 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the olive oil and add the pork, spread it around it in the wok. Cook undisturbed 20 seconds, letting the pork begin to brown. Then, using a metal spatula, stir-fry the pork until it is no longer pink, about 1 minute. Add the bean sprouts, then remaining 2 teaspoons rice wine, 1/2 teaspoon of salt, and 1/4 teaspoon pepper and stir-fry 1 to 2 minutes or until the pork and bean sprouts are just cooked through.
SPROUTS WITH PORK & PEANUTS
Evenly-sized sprouts are ideal in a stir-fry with Asian flavours such as soy sauce, chilli and ginger - swap the pork for chicken, tofu or prawns if you prefer
Provided by Jane Hornby
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 14
Steps:
- Trim any silvery sinew from the pork, then slice the meat into thin medallions. Mix the cornflour with 2 tbsp of the soy, add the pork and toss to coat. Set aside for 5 mins. Stir together the rest of the soy, the vinegar, sugar, rice wine and 2 tbsp water. Let the sugar dissolve.
- Heat 1 tsp oil in a wok or frying pan. Fry the peanuts for 1-2 mins, stirring often, until toasted and golden, then set aside in a dish. Add 1 tbsp oil to the pan, and stir-fry the pork for 3-4 mins until golden but not completely cooked through. Set aside.
- Wipe out the pan if needed, then add another 1 tbsp oil and stir-fry the sprouts over a high heat for 5 mins, adding 1 tbsp water at the end to provide a shot of steam. They should be bright green and just tender, but not soft. If the pan seems dry, add another 1 tsp oil, then tip in the ginger, garlic and chilli. Sizzle for 1 min, then add the sauce, pork and any resting juices. Simmer for a few mins until the sauce thickens and the pork is cooked through. Scatter with the nuts, drizzle over the sesame oil and serve with rice.
Nutrition Facts : Calories 391 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 15 grams sugar, Fiber 7 grams fiber, Protein 33 grams protein, Sodium 4 milligram of sodium
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