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Korean Bean Sprout & Pork Stir Fry Recipe
|Soy sauce||2 Tablespoon|
|Sake/Dry sherry||1⁄4 Cup (4 tbs)|
|Green onions||4 , ends trimmed|
|Boneless lean pork||1⁄2 Pound (Such As Loin Or Leg)|
|Sesame seed||3 Tablespoon|
|Peanut oil/Salad oil||2 Tablespoon|
|Minced fresh ginger||1 Tablespoon|
|Bean sprouts||3⁄4 Pound|
Serving size: Complete recipe
Calories 1073 Calories from Fat 570
% Daily Value*
Total Fat 65 g100.6%
Saturated Fat 12.6 g63.2%
Trans Fat 0 g
Cholesterol 154.2 mg
Sodium 1846.6 mg76.9%
Total Carbohydrates 46 g15.3%
Dietary Fiber 13.7 g54.8%
Sugars 16 g
Protein 68 g136.2%
Vitamin A 40.2% Vitamin C 116%
Calcium 53.7% Iron 75.6%
*Based on a 2000 Calorie diet
Thinly slice 2 of the green onions; set aside.
Thinly slice pork into 2-inch strips.
To a wok or 12-inch frying pan over high heat, add sesame seed; stir until toasted, about 2 minutes; remove from pan and set aside.
To pan add 1 tablespoon oil; when oil is hot, add ginger and sprouts.
Stir-fry just until sprouts are hot; scoop onto a serving plate.
Add 1 more tablespoon oil to pan; when hot, add pork.
Stir-fry until meat browns on edges, about 5 minutes.
Pour in soy mixture and sesame seed.
Stir until sauce boils; pour meat mixture onto sprouts.
Garnish with sliced and whole onions.