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25 minutes
Prep: 15 minutes
Cook: 10 minutes
216 calories per serving view nutrition facts
4 servings
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| 1/2 | pound | pork | lean |
| 1 | teaspoon | rice wine | or dry sherry |
| 1 | teaspoon | soy sauce, light | |
| 1/2 | teaspoon | sesame oil | |
| 1/2 | teaspoon | cornstarch | |
| 1 1/2 | pounds | soybean sprouts | or mung bean sprouts |
| 2 | tablespoons | peanut oil | |
| 2 | slices | ginger | peeled and crushed |
| 1 | tablespoon | peanut oil | |
| 1 | teaspoon | shrimp paste | |
| 2 | teaspoons | soy sauce, light |
Chop the pork into small, coarse bits.
In a small bowl, combine it with the rice wine, soy sauce, sesame oil and cornstarch.
Wash the sprouts in cold running water, picking out any wilted pieces or darkened sprouts.
Drain well.
Heat a wok or large sauté pan until hot.
Add 2 tablespoons oil and ginger.
When ginger is browned, remove with a slotted spoon.
Add pork and stir-fry 2 minutes.
Remove pork with slotted spoon.
Reheat wok; add 1 tablespoon oil.
When very hot, add shrimp paste and stir-fry it for 10 seconds.
Add sprouts, soy sauce. Stir-fry 4 minutes.
Return pork to wok and mix very well with sauce, continuously stir-frying for another minute.
Stir well and serve.
| % Daily Value* | |
| Total Fat 16.0g | 24% |
| Saturated Fat 4.0g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 173mg | 7% |
| Total Carbohydrate 2.0g | 1% |
| Dietary Fiber 0.0g | 1% |
| Sugars 0.0g | |
| Protein 17.0g | 34% |
| Vitamin A | 0% | Vitamin C | 1% | |
| Calcium | 1% | Iron | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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