Chao douya (soybean sprouts with pork)

4 Servings

Ingredients

Quantity Ingredient
½ pounds Lean pork
1 teaspoon Rice wine or dry sherry
1 teaspoon Light soy sauce
½ teaspoon Sesame oil
½ teaspoon Cornstarch
1½ pounds Soybean sprouts =OR=- Mung bean sprouts
2 tablespoons Peanut oil
2 slices Peeled fresh ginger, crushed
1 tablespoon Peanut oil
1 teaspoon Shrimp paste
2 teaspoons Light soy sauce

Directions

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 saute 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.

KEN HOM PRODIGY GUEST CHEFS COOKBOOK

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