Chinese recipes

Chapter 17: BEAN SPROUTS AND PORK

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About This Book

A practical collection of home-style Chinese recipes accompanied by explanatory notes on common seasonings, ingredient substitutions, and suggested quantities. It offers measured, step-by-step directions for tea, soups, rice dishes, seafood and meat preparations, vegetable dishes, fried dim-sum–style items, sauces and simple puddings, with techniques such as frying, deep-frying and cornstarch-thickened gravies. Many recipes state serving amounts and include kitchen tips for adapting traditional ingredients to widely available shortenings and groceries. The overall approach emphasizes straightforward instructions to help cooks reproduce authentic flavors using accessible methods and supplies.

BEAN SPROUTS AND PORK

1½ lb. bean sprouts
½ lb. pork, sliced thin
1 small piece of ginger, chopped fine
4 teaspoons soy bean sauce
pepper and salt

Fry sliced pork with ginger in a red hot pan, with a little oil, then add the soy bean sauce to the meat. Cook the pork until golden brown and add the bean sprouts. Cook sprouts slightly, not more than three minutes, season to taste and serve hot.