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