Walter Kei's Shanghai-Style Pork and Bean Sprouts

Name: Walter Kei's Shanghai-Style Pork and Bean Sprouts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces lean pork butt; 2 teaspoons grated garlic; 4 teaspoons Shao Hsing rice wine or dry sherry; 1 1/2 teaspoons cornstarch; 1/2 teaspoon soy sauce; 1/2 teaspoon sesame oil; 1/2 teaspoon sugar; 1 teaspoon salt; 1/2 teaspoon ground white pepper; 2 tablespoons golden olive oil; 1 pound mung bean sprouts

Servings: persons

1
Slice the pork into 1/4-inch-thick slices, then stack the slices and cut into 2-inch-long matchsticks.
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
Stir to combine.
4
Heat 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.
5
Swirl in the olive oil and add the pork, spread it around it in the wok.
6
Cook undisturbed 20 seconds, letting the pork begin to brown.
7
Then, using a metal spatula, stir-fry the pork until it is no longer pink, about 1 minute.
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.

241

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 ounces lean pork butt, 2 teaspoons grated garlic, 4 teaspoons Shao Hsing rice wine or dry sherry, 1 1/2 teaspoons cornstarch, and more.

Yes, Walter Kei's Shanghai-Style Pork and Bean Sprouts falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!