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Dash of Diamonds and Pinch of Pearls Sweepstakes

Mung Bean Sprouts with Pork

Source: Burt Wolf's Menu Cookbook
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Active Time:  25 Minutes
Total Time:  25 Minutes
  Makes 4 servings
RECIPE INGREDIENTS
For Marinated Pork:
1 1/2 teaspoons salt
1 1/2 teaspoons sugar
1 1/2 teaspoons soy sauce
3/4 teaspoon freshly ground black pepper
1 1/2 tablespoons cornstarch
1 tablespoon vegetable oil
3/4 pound pork loin, cut into 1/4-inch dice
For Mung Bean Sprouts:
3 tablespoons oil
3 tablespoons minced ginger
3 tablespoons minced shallot
6 cups mung bean sprouts, coarsely chopped
1 1/2 teaspoons salt
1 1/2 teaspoons sugar
1 1/2 teaspoons soy sauce
1 tablespoon cornstarch
3 tablespoons water
3 tablespoons minced fresh coriander
3/4 cup sliced scallions, white and green parts, cut into 1/2-inch pieces
DIRECTIONS
TO MARINATE PORK: In a medium bowl, combine all the ingredients for the marinade except the pork, and mix together to make a thick paste. Add the pork and stir with a spoon so the pork is thoroughly coated with the paste. Set aside to marinate for ten minutes.


When ready to cook, heat a wok or large skillet. Add 1 tablespoon of the oil. Add half the ginger and shallot and stir-fry for 1 to 2 minutes. Take care not to burn the shallots. Add the sprouts, salt, sugar, and soy sauce. Stir-fry over high heat for 3 minutes to wilt the sprouts. Remove the sprouts from the pan and set aside.


Reheat the wok and add the remaining oil. When the oil is hot, add the remaining ginger and shallot and cook until fragrant, about 1 minute. Add the marinated pork and stir-fry over high heat for 4 to 5 minutes, until the pork is cooked.


When the pork is cooked, return the sprouts to the pan, and cook for 2 minutes to heat through. Dissolve the cornstarch in the water and add to the pan. Cook for 2 minutes more so the cornstarch thickens. Add the coriander and scallions, mix well, and serve.


Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 292
Fat. Total: 16g
Fiber: 3g
Carbohydrates, Total: 16g
Sodium: 1301mg
% Cal. from Fat: 49%
Cholesterol: 54mg
Protein: 24g
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