Perfect Pork and Bean Sprout Stir Fry Recipe (豆芽炒猪肉)

oyster sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: soy sauce

Low-sodium soy sauce reduces sodium content while maintaining flavor.

pork tenderloin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is leaner, while pork shoulder is more economical.

Remove the silver skin from the pork loin.

Partially freeze the pork for about 2 hours for easier cutting.

Cut the pork into 1/8 of an inch thick strips (Julien).

Marinate the pork with 1/4 teaspoon salt, 1/2 teaspoon 5 Spice powder, 1 teaspoon dark soy sauce, 1/2 tablespoon Chinese cooking wine, 1 tablespoon cornstarch, and 1 egg white. Mix until well combined and massage the meat for about 5 minutes.

Add a drizzle of oil to the marinated pork and mix roughly to prevent tangling.

Prepare the seasonings by mixing 1 tablespoon soy sauce, 1 tablespoon hoisin sauce, 1/2 teaspoon cornstarch, and 1/2 tablespoon sesame oil.

Slice a few cloves of garlic thinly and cut 1/3 of a red bell pepper into julienne strips.

Cut 30 grams of garlic chives into stalks (or use scallions).

Rinse the bean sprouts and use a salad spinner to eliminate excess water.

Heat a carbon steel wok on high until smoking hot.

Add the pork to the wok and quickly loosen the meat, cooking until most of it changes color, then remove from the wok and set aside.

Add the bean sprouts, garlic, red bell pepper, and garlic chives to the wok, stirring for about a minute without overcooking.

Return the pork to the wok and pour in the seasoning mixture, mixing until well combined.

Check the bottom of the dish for no running sauce, indicating the bean sprouts are perfectly cooked.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens