Stir-fried Bean Sprouts with Shredded Pork


6 ounces (175 grams) lean pork 1 small green pepper, halved lengthwise and seeded 6 tablespoons peanut or corn oil 3 thin slices fresh ginger root, peeled and cut into silken threads (Silken threads) 1 pound (450 grams) bean sprouts 1/2 teaspoon salt 2 or 3 cloves garlic, peeled and chopped fine 3 scallions, halved lengthwise, cut into 2-inch (5-centimeter) sections, white and green parts separated 2 teaspoons Shaohsing wine or medium-dry sherry 1/4 teaspoon salt, for marinade 1/4 teaspoon sugar, for marinade 2 teaspoons thin soy sauce, for marinade 1 teaspoon Shaohsing wine or medium-dry sherry, for marinade 1/2 teaspoon potato flour, for marinade 1 tablespoon water, for marinade 1/2 teaspoon potato flour 3 tablespoons water 2 tablespoons oyster sauce


The Combination Of Meat And Vegetables Is A Regular Occurrence In Chinese Cooking. Even Though A Small Amount Of Meat Is Used, It Nevertheless Adds So Much Taste And Interest To The Vegetables That It Is Worth The Effort.

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