Japanese · Dinner
Stir Fried Bean Sprouts With Pork
A quick Japanese-style stir-fry pairing thin pork slices with crisp bean sprouts, garlic, and scallion over high heat, finished with soy sauce, mirin, and sesame oil. The sprouts stay crunchy while the pork browns lightly.
$4
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
426Calories
38.2gProtein
23.4gFat
11.2gCarbs
5.9gSugar
2.9gFiber
1090mgSodium
129mgChol
6.2gSat Fat
955mgPotassium
75mgCalcium
2.8mgIron
0.9mcgVitamin B12
10mgVitamin C
gluten-free-adaptable
low-carb
low-calorie
protein-rich
rich-umami
thirty-min-meals
hidden-gems
low-calorie
Instructions
1
Prep
Slice the pork loin into thin bite-sized strips, mince the garlic, slice the scallion into 1-inch pieces, and season the pork with salt and pepper.
2
Sear
Heat the vegetable oil in a wok or large skillet over high heat until shimmering. Add the pork and sear for 2 minutes until the edges brown and pink disappears.
3
Toss
Add the garlic and bean sprouts to the wok and toss over high heat for 90 seconds, working quickly so the sprouts stay crisp and snap when bitten.
4
Deglaze
Pour the soy sauce and mirin around the edge of the wok and toss for 30 seconds until the liquid reduces to a light glaze.
5
Finish
Remove from heat, drizzle the sesame oil over the mixture, and toss briefly to coat evenly.
6
Plate
Transfer the stir-fry to a plate, scatter the scallion over the top, and serve immediately while hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g pork loin
- 11 oz311g bean sprouts
- 4 cloves4 cloves garlic
- 22 scallion
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp mirin
- 2 tsp2 tsp sesame oil
- 2 tbsp2 tbsp vegetable oil
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
