Stir-Fried Pork Slivers
with Ginger
Ingredients
4 oz (125g) lean boneless
pork
2 tsp. soy sauce
1 oz (25g) pickled ginger (or substitute fresh
ginger)
1 1/2 tsp. sugar
1/2 oz (15 g) green pepper
1/2 tsp. salt, or to taste
5 oz (150g)mung bean sprouts
2 tsp. cornstarch (cornflour) dissolved in
1 tbsp water
7 tsp. vegetable oil
1/4 tsp. MSG (optional)
1/4 tsp. rice wine
Directions
- Cut the pork into thin slivers about
2/12 inches (65mm) long.
- Rinse the preserved ginger, cut it and
the green pepper into shreds about 2 1/2
inches (65mm)long. Remove roots of mung
bean sprouts. Wash and drain thoroughly.
- Heat 4 tsp. of the oil in a wok to very
hot. Add the pork slivers and stir-fry
until cooked. Add the rice wine, soy sauce,
and sugar, and stir several times to blend.
Pour into a bowl and set aside
- Add the remaining 1/3 tsp. oil to the
wok, and reheat to very hot. Add the ginger,
green pepperd,and mung bean sprouts and
stir-fry several times. Return the pork
mixture to the wok and stir in the salt
and MSG. Stir the cornstarch mixture to
blend and pour into the wok. Cook stirring
until thickened. Remove and serve.
