Stir-fried Bean Sprouts And Pork
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats | Chinese | Vegetable | 6 | Servings |
INGREDIENTS
| 1 | lb | Bean sprouts |
| 1/2 | c | Lean pork |
| 2 | t | Cornstarch |
| 2 | t | Sherry |
| 1/2 | t | Sugar |
| 1/4 | t | Salt |
| 1 | T | Soy sauce |
| 1 | T | Oil |
| 2 | T | Oil |
| 1/4 | c | Stock |
| 1/4 | t | Salt |
INSTRUCTIONS
Blanch bean sprouts. Cut pork in matchstick-like strips. Combine cornstarch, sherry, sugar, salt and soy sauce. Add to pork and toss to coat. Let stand 15 minutes, turning meat occasionally. Heat oil. Add bean sprouts; stir-fry 1 to 2 minutes, then remove from pan. Heat remaining oil. Add pork and stir-fry until it loses its pinkness (about 2 minutes). Add stock and heat quickly. Then cook, covered, 2 to 3 minutes over medium heat. Return bean sprouts, stir in only to reheat. Sprinkle with remaining salt and serve at once. VARIATIONS: For the pork, substitute lean beef, chicken, duck or shrimp. In step 3, add with the bean sprouts any of the following, slivered: bamboo shoots, celery, cucumbers or mushrooms. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 92
Calories From Fat: 66
Total Fat: 7.4g
Cholesterol: <1mg
Sodium: 549.7mg
Potassium: 95.9mg
Carbohydrates: 5g
Fiber: <1g
Sugar: 2.8g
Protein: 1.9g