China · Home-style
Stir-Fried Minced Pork with Garlic Sprouts
Garlic sprouts stir-fried hard with a little minced pork belly and plenty of garlic. Salty, crisp and on the table in ten minutes.
A little fatty pork is what keeps this from being a hollow tangle of vegetable, and it is added late enough that its fat coats the sprouts instead of pooling in the pan. A splash of water at the end steams the sprouts against the hot metal, which softens them just enough without turning them limp. Northern weeknight cooking at its most economical.
Ingredients
- garlic sprouts190 g
- thinly sliced pork belly20 g
- cooking oil10 ml
- garlic cloves2 pieces
- light soy sauce15 ml
- salt2 g
Directions
- 1
Cut the garlic sprouts into 5 cm lengths; set aside.
- 2
Cut the pork belly into fine strips, 5 mm by 5 cm; set aside.
- 3
Crush the garlic cloves and mince them; set aside.
- 4
Heat the wok and add 10 ml cooking oil, waiting 10 seconds for the oil to come up to temperature.
- 5
Add the minced garlic and stir-fry over medium heat for 10 seconds until fragrant.
- 6
Add the pork and 5 ml light soy sauce and stir-fry over medium heat for 30 seconds until the pork is cooked and coloured.
- 7
Add the garlic sprouts and 10 ml light soy sauce and stir-fry for 30 seconds.
- 8
Add 20 g water and keep stir-frying over medium heat for 5 minutes until the sprouts soften slightly.
- 9
Finally add 2 g salt, stir-fry over medium heat for 30 seconds, and serve.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.