SHANGHAI-STYLE PORK AND BEAN SPROUTS

SHANGHAI-STYLE PORK AND BEAN SPROUTS image

Yield 4 Servings

Number Of Ingredients 12

8 ounces Lean Pork
2 tsp Grated Garlic
4 tsp Rice Wine or Dry Sherry
1 1/2 tsp Cornstarch
1/2 tsp Soy Sauce
1/2 tsp Sesame Oil
1/2 tsp Sugar
1 tsp Salt
1/2 tsp Ground White Pepper
2 T Olive Oil
1 lb Mung Bean Sprouts
Watercress and Bamboo Shoots (optional)

Steps:

Slice the pork into matchstick slices. Put the pork in a bowl and add the garlic, 2 tsp rice wine, cornstarch, soy sauce, sesame oil, sugar, 1/2 tsp salt and 1/4 tsp of pepper. Stir to combine. Heat a wok until hot. Swirl in the olive oil. Add the pork and cook until no longer pink. Add the bean sprouts (bamboo shoots and watercress) then the remaining 2 tsp rice wine, 1/2 tsp salt and 1/4 tsp pepper and stir fry 1/2 minutes until the pork is cooked through and the vegetables are hot.