Soybean Sprouts and Ground Pork Stir-Fry 黃豆芽炒肉末

If you can find bean sprouts, especially the ones with stems already been removed, even better. The texture is "cleaner" with a more refreshing crunch. However, soybean sprouts on the other hand, comes with more flavor per my opinion. Let it be your choice.

Soybean sprouts and ground pork stir-fry 黃豆芽炒肉末 - 

Ingredients?

• 1 medium bundle soybean sprouts (or bean sprouts)
• 1 small pack ground pork
• 1 garlic clove
• 1 red chili
• 1/2 teaspoon grated ginger
• 2 tablespoons light-tasting cooking oil
• 2 tablespoons chicken stock
• 2 tablespoons soy sauce
• 1 tablespoon soy sauce paste
• 1 tablespoon oyster sauce
• 1 tablespoon black vinegar
• 1 teaspoon sesame oil
• Some corn starch and water mixture
• Some chopped scallion

How?

Rinse and pat dry the soybean sprouts. If needed, pick out the stems for the soybean sprouts first.

Destem and chop the scallion. Destem and remove the chili seeds, chop the chili into rings. Peel and grate the garlic. Peel and grate the ginger. Mix some corn starch with drinkable water and set aside for later use.

Take a non-stick pan or a wok, drizzle in about 2 tablespoons of oil and turn to medium heat. Use high heat only if you can maneuver your way fast enough throughout the cooking process.

Once the oil warms up, add in ground pork and stir-fry till cooked through, or turned white so to speak.

Add in grated garlic and grated ginger. Give it a quick mix and cook for another 30 seconds or so.

Transfer the soybean sprouts over and give it a quick stir-fry for 30 seconds. 

Add in 2 tablespoons of soy sauce, 1 tablespoon of soy sauce paste, 1 tablespoon of oyster sauce, 1 tablespoon of black vinegar, 2 tablespoons of chicken stock, and 1 teaspoon of sesame oil.

Bring the entire mixture to a boil then switch to low heat.

Wait till the temperature drops a little bit. Stir the corn starch and water mixture again, making sure it's evenly combined. Pour into the pan while gently stirring the ingredients. 

Use smaller amount of corn starch and water mixture first in case the whole thing turned to gel-like consistency. We're aiming for just slightly gooey texture overall. Lastly, add in chili rings, plate, and garnish with chopped scallion on top.

I think grated garlic and grated ginger work like magic here. These two ingredients acted as the core of all the other aromatic seasonings. 

In fact, if you're making simple vegetable stir-fry in the future, you can also do the same by using some chopped garlic and chopped ginger. Some also like to add some Chinese rice cooking wine, works especially well with leafy Asian greens.

Extended reading:

• Bean sprouts cold dish with spicy fermented bean paste 涼拌豆芽