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Stir-fried Pork with Onions and Beans Sprouts

Stir-fried Pork with Onions and Beans Sprouts

stirfried-pork-with-onions-and-beans-sprouts2.jpg

This quick and yum stir-fried pork with onions and beans sprouts is one of my go-to dishes to cook when I'm in my "off" mode on slower days. Prep work takes only about 10 minutes and the cooking of the dish itself takes another 10 minutes, and during this time the rice should be steaming away in the rice cooker. At the end of half an hour, a healthy and simple meal is complete!

Stir-fried pork with onions and beans sprouts
Stir-fried pork with onions and beans sprouts

If you prefer more crunch from the combination of vegetables (onions, beans sprouts and carrots), throw them in to cook with the pork towards the end just a couple of minutes before you turn the heat off, and of course,  if you like for them to be softer just toss them in the wok (or skillet) earlier ie. a minute after you add the pork. The recipe calls for Mirin, a Japanese sweet rice wine, to be added to the stir-fry sauce, however, if you don't have this available in your pantry, you can substitute that with dry white wine or rice vinegar . The sauce used in this stir-fry goes wonderfully with chicken or beef as well, so feel free to sub the pork in this recipe with any of those 2 types of meats.

I hope you enjoy this fantastic stir-fry!

  Stir-fried pork with onions and beans sprouts   Prep time: 10 mins  Cook time: 10 mins  Total time: 20 mins  Serves: 4      Ingredients:   · About 220g-250g boneless Pork loin  · half a Carrot (julienned/cut into thin strips)  · 1 medium Onion (sliced thin)  · 200g Beans Sprouts  · 5 cloves of Garlic (roughly chopped, not too finely)  · knob of Ginger (sliced thin)  · 2 tablespoons Vegetable Oil   for the sauce   · 1/4 cup Brown Sugar  · 1/4 cup Soy Sauce  · 2 tablespoons Mirin  · 2 tablespoon Water      Instructions:   1) Thinly slice the onion and ginger, and cut the carrot into thin strips. The  pork loin should be sliced thin as well.  2) Mix the sauce in a small bowl and set aside.  3) In a wok/skillet, heat up the vegetable oil over high heat and when it is hot  enough (you should see bubbles forming), gently add the ginger and garlic  in and stir around until fragrant, about 20 seconds, after which point turn  the heat down to medium and add the pork slices.  4) Stir-fry until it has browned a little and add the vegetables (if you prefer  them to be softer), if not, hold the vegetables and pour in the sauce.  5) Turn up the heat again and let the pork cook in the sauce for another 3-4  minutes, then throw in the trio of vegetables (crunchier option).  6) Cook the vegetables (onions, carrots and beans sprouts) for a couple of  minutes before turning off the heat.  7) Serve with steamed white rice.

Stir-fried pork with onions and beans sprouts

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Serves: 4

 

Ingredients:

· About 220g-250g boneless Pork loin

· half a Carrot (julienned/cut into thin strips)

· 1 medium Onion (sliced thin)

· 200g Beans Sprouts

· 5 cloves of Garlic (roughly chopped, not too finely)

· knob of Ginger (sliced thin)

· 2 tablespoons Vegetable Oil

for the sauce

· 1/4 cup Brown Sugar

· 1/4 cup Soy Sauce

· 2 tablespoons Mirin

· 2 tablespoon Water

 

Instructions:

1) Thinly slice the onion and ginger, and cut the carrot into thin strips. The

pork loin should be sliced thin as well.

2) Mix the sauce in a small bowl and set aside.

3) In a wok/skillet, heat up the vegetable oil over high heat and when it is hot

enough (you should see bubbles forming), gently add the ginger and garlic

in and stir around until fragrant, about 20 seconds, after which point turn

the heat down to medium and add the pork slices.

4) Stir-fry until it has browned a little and add the vegetables (if you prefer

them to be softer), if not, hold the vegetables and pour in the sauce.

5) Turn up the heat again and let the pork cook in the sauce for another 3-4

minutes, then throw in the trio of vegetables (crunchier option).

6) Cook the vegetables (onions, carrots and beans sprouts) for a couple of

minutes before turning off the heat.

7) Serve with steamed white rice.



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