Pork with Bean Sprouts

Pork with Bean Sprouts

James’ take on a favorite Chinese comfort dish. Satisfying but sits light, with earthy- fresh flavor, great crunch, delicate chew to the pork. Hits all the sensory notes.


– 3/4 lb. pork loin
-12 oz. bag fresh soybean sprouts
-1 medium onion, sliced radially (wedges)
– 5 med. cloves of garlic, sliced
– Sesame oil
– Soy sauce
-Worcestershire Sauce
-Scant tbsp. Oyster Sauce


Slice the loin into thin, 3/16” thick cross-sectional pieces. Pound to flatten, spread and tenderize pieces using a heavy cast saucepan as a hammer. Cut each piece in half lengthwise.

Place 3 tbsp. to wok, add garlic and let cook slowly as oil comes to med. high temperature. Remove just the garlic pieces and reserve on a saucer, leaving heated infused oil.

Toss in the pork slices and brown both sides, letting them sit on one side long enough to develop a light sear, but removing to a plate while they are still juicy.

Toss bean sprouts and garlic into wok and actively stir-fry, tossing to cook evenly through. As soon as the sprout are translucent and just limp, stir-in soy sauce to darken, four dashes of Worcestershire and the Oyster Sauce. Add the onion, toss and stir until the onions are just translucent but not limp. Add the reserved pork and toss to integrate. Remove wok from burner and serve the stir-fry to the table on a serving platter along with a bowl of steamed for each person to serve themselves.

Provide a saucer of hot chinese mustard and/or hot chili oil.

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