Vietnamese · Dinner
Stir Fried Pork With Bean Sprouts
Sliced pork shoulder is seared in a wok, then tossed with crisp bean sprouts, garlic, and scallion. Fish sauce and a touch of sugar balance the savory stir-fry. This quick wok-cooked Vietnamese dish is served hot over steamed rice.
$4
12 minsPrep
8 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
471Calories
33.1gProtein
21.9gFat
37.4gCarbs
6.6gSugar
3.1gFiber
1298mgSodium
146mgChol
6.4gSat Fat
720mgPotassium
68mgCalcium
2.9mgIron
0.8mcgVitamin B12
12mgVitamin C
gluten-free-adaptable
rich-umami
thirty-min-meals
Instructions
1
Prep
Slice pork shoulder thinly against the grain. Rinse bean sprouts in a colander, shaking off excess water.
2
Sear
Heat vegetable oil in a wok over high heat until it shimmers. Add pork slices, spread evenly, and sear 2 minutes until edges turn golden.
3
Saute
Push pork to one side, add minced garlic to the space, and stir 20 seconds over high heat until light golden and fragrant. Mix back through pork.
4
Toss
Add bean sprouts and scallion pieces; toss constantly for 1 minute over high heat until sprouts glisten and retain crunch, then add fish sauce, soy sauce, sugar, pepper, and rice vinegar. Toss 1 minute more until sauce coats everything.
5
Plate
Spoon pork and sprouts alongside steamed rice and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork shoulder
- 4 cups300g fresh bean sprouts
- 4 cloves4 cloves garlic
- 22 scallion
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp sugar
- 1/2 tsp1/2 tsp ground black pepper
- 2 tbsp2 tbsp vegetable oil
- 2 tsp2 tsp rice vinegar
- 1 1/2 cup280g steamed white rice
