Walter Kei's Shanghai-Style Pork and Bean Sprouts

1. 1

   Slice the pork into 1/4-inch-thick slices, then stack the slices and cut into 2-inch-long matchsticks.

2. 2

   Put the matchsticks in a shallow bowl and add the garlic, 2 teaspoons of the rice wine, the cornstarch, soy sauce, sesame oil, sugar, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper.

3. 3

   Stir to combine.

4. 4

   Heat 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.

5. 5

   Swirl in the olive oil and add the pork, spread it around it in the wok.

6. 6

   Cook undisturbed 20 seconds, letting the pork begin to brown.

7. 7

   Then, using a metal spatula, stir-fry the pork until it is no longer pink, about 1 minute.

8. 8

   Add the bean sprouts, then remaining 2 teaspoons rice wine, 1/2 teaspoon of salt, and 1/4 teaspoon pepper and stir-fry 1 to 2 minutes or until the pork and bean sprouts are just cooked through.

* Per serving · 4 servings · Values may vary.

No additional tips available.