Shredded Pork With Bean Sprouts


1 lb. pork boneless loin or leg

1 tbsp. cornstarch

1/2 tsp. salt

1/8 tsp. white pepper

6 med. dried black mushrooms

1 lb. bean sprouts

4 green onions, with tops

1 tbsp. cornstarch

1 tsp. sugar

2 tsp. light soy sauce

2 tbsp. vegetable oil

1 tsp. finely chopped garlic

1/2 tsp. salt

1/4 c. chicken broth


Trim fat from pork loin; cut pork with grain into 2 x 1 inch strips. Cut strips across grain into 1/8 inch slices. Stack slices; cut into thin strips. Toss pork, 1 tablespoon cornstarch, 1/2 teaspoon salt and the white pepper in medium bowl. Cover and refrigerate 30 minutes. Soak mushrooms in hot water 20 minutes or until soft; drain. Rinse in warm water; drain. Squeeze out excess moisture. Remove and discard stems; cut caps into 1/2 inch strips. Rinse bean sprouts in cold water; drain. Cut green onions diagonally into 1 inch pieces. Mix 1 tablespoons cornstarch, the sugar and soy sauce. Heat wok until very hot. Add 2 tablespoons vegetable oil; tilt wok to coat side. Add pork; stir fry 2 minutes or until pork is no longer pink. Add mushrooms, garlic, and 1/2 teaspoon salt; stir fry 30 seconds. Add bean sprouts and green onions; stir fry 2 minutes. Stir in broth; heat to boiling. Stir in cornstarch mixture; cook and stir 15 seconds or until thickened. 4 servings. . .


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