Equipment
* optional
Ingredients
Main Ingredients
- 400 g mung bean sprouts, rinsed well
- 250 g ground pork, 80/20 lean to fat ratio preferred
Aromatics
- 15 g garlic, minced
- 10 g fresh ginger, minced
- 30 g scallions, sliced, white and green parts separated
Stir-Fry Sauce
- 30 ml light soy sauce
- 10 ml dark soy sauce
- 15 ml shaoxing wine
- 5 ml sesame oil, toasted
- 4 g granulated sugar
- 2 g white pepper, finely ground
Cooking Oil
- 30 ml neutral cooking oil
Nutrition (per serving)
Method
Thoroughly dry the rinsed mung bean sprouts using a salad spinner or by patting them down with paper towels. Bone-dry sprouts are crucial to avoid boiling them in the wok.
In a small mixing bowl, combine the light soy sauce, dark soy sauce, Shaoxing wine, sugar, and white pepper. Stir until the sugar dissolves completely.
Heat a wok or large heavy-bottomed skillet over the highest possible heat until smoking, about 200C/400F. Add the neutral cooking oil and swirl to coat the pan.
Add the ground pork. Flatten it against the wok with your spatula and leave it undisturbed for 30 seconds to develop a deep brown crust before breaking it into small pieces.
Push the pork to one side of the wok. Add the minced garlic, ginger, and the white parts of the scallions to the cleared space. Cook until fragrant.
Toss the pork and aromatics together. Add the dry bean sprouts to the wok and immediately pour the prepared sauce mixture around the edges of the pan so it sizzles on contact.
Stir-fry violently and continuously, tossing the ingredients from the bottom up to ensure even coating and heat distribution.
Turn off the heat. Drizzle the toasted sesame oil over the mixture, add the green parts of the scallions, and give it one final toss.
Transfer immediately to a serving platter to stop the cooking process. Serve hot with steamed rice.
Chef's Notes
- Mise en place is non-negotiable for wok cooking. Because this dish cooks in under 5 minutes, every ingredient and the sauce must be pre-measured and positioned next to the stove before you turn on the heat.
- Pouring the sauce around the hot edges of the wok rather than directly onto the food sears the soy sauce, unlocking complex caramel notes—a technique known as 'wok hei'.
- For the crispiest sprouts, some chefs prefer to briefly blanch them in boiling water for 10 seconds, shock them in ice water, and dry them before stir-frying. This step is optional but elevates the texture.
Storage
Refrigerator: 3 days — Bean sprouts will lose their crunch and release water over time.
Reheating: Flash heat in a hot skillet for 60 seconds. Avoid microwaving to preserve remaining texture.
