Bean Sprouts with Minced Pork 大豆芽菜炒豬肉

Bean Sprouts with Minced Pork 大豆芽菜炒豬肉


For minced pork

  • 1 piece pork shoulder or boneless pork chops, about 1 - 1 1/2 lb (500 - 750 g);
  • 1 lb (500 g) fresh bean sprouts, drain and chop;
  • 1 tablespoon minced ginger;
  • 2 1/2 tablespoon vegetable oil;
    1 teaspoon thinly sliced scallion.
  • For marinate

  • 1/4 teaspoon cornstarch;
  • 1/2 tablespoon liquid aminos or soy sauce;
  • 1/2 tablespoon dark soy sauce;
  • A pinch cane sugar.
  • For thickening sauce

  • 1 teaspoons cornstarch;
  • 1/2 teaspoon sugar;
  • 1/4 cup water;
  • 1 teaspoon liquid aminos/soy sauce
  • 1/2 teaspoon dark sauce.


Serving for 4 with rice

  1. Clean pork, pat dry and mince;
  2. Marinate with minced ginger, cornstarch, liquid aminos and dark soy sauce, mix well;
  3. Clean, drain and separate the top from the bottom of the bean sprouts;
  4. Chop top and then the bottom to make the size more the same;
  5. Place in a sauté pan/wok to dry with no oil over medium heat;
  6. When it looks dry, add 1 tablespoon vegetable oil;
  7. Stir and cook for 2 minutes;
  8. Take it out and set aside;
  9. Add 1 1/2 tablespoons vegetable oil;
  10. Place minced pork in when the oil gets hot;
  11. Do not move, let it forms a crush;
  12. Spread thinner, a bigger surface to cook;
  13. Flip and cook the other side, still do not move;
  14. Start breaking it apart and let it cook until pork changes completely;
  15. Add 1 teaspoon liquid aminos/soy sauceand 1/2 teaspoon dark sauce to add more flavor;
  16. Cover for a couple minutes to make sure it cooks through;
  17. Add thickening sauce;
  18. It is done when it comes back to a boil;
  19. Mix in bean sprouts;
  20. Plate and top with thinly sliced scallion;
  21. Serve hot with rice.

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