Chao Douya (Soybean Sprouts with Pork)
Submitted by janiscrafty
Classic Chinese stir-fry of crunchy soybean sprouts with marinated pork and shrimp paste. Fast wok cooking keeps sprouts crisp-tender.
YIELD
4 servingsPREP
15 minCOOK
10 minREADY
25 minThis is everyday Chinese home cooking at its best. Lean pork gets marinated in rice wine, soy sauce, sesame oil, and cornstarch, then stir-fried until just cooked. Fresh soybean sprouts (or mung bean sprouts if that’s what you’ve got) go into a screaming-hot wok with shrimp paste for umami depth.
The whole dish comes together in about 25 minutes, with most of that time spent on prep. The key is high heat and constant movement so sprouts stay crisp and don’t get soggy.
Serve over steamed rice for a simple, satisfying meal.
Pro Tips
- Pick through sprouts and remove any wilted or darkened ones for best texture and flavor
- Marinate pork for at least 15 minutes (longer is fine) to tenderize and flavor it
- Get your wok smoking hot before adding oil (sprouts need high heat to stay crisp)
- Stir-fry constantly to prevent burning and ensure even cooking
- Have all ingredients prepped and ready before you start cooking (no time to chop mid-stir-fry)
Ingredients
Directions
Chop the pork into small, coarse bits.
In a small bowl, combine it with the rice wine, soy sauce, sesame oil and cornstarch.
Wash the sprouts in cold running water, picking out any wilted pieces or darkened sprouts.
Drain well.
Heat a wok or large sauté pan until hot.
Add 2 tablespoons oil and ginger.
When ginger is browned, remove with a slotted spoon.
Add pork and stir-fry 2 minutes.
Remove pork with slotted spoon.
Reheat wok; add 1 tablespoon oil.
When very hot, add shrimp paste and stir-fry it for 10 seconds.
Add sprouts, soy sauce. Stir-fry 4 minutes.
Return pork to wok and mix very well with sauce, continuously stir-frying for another minute.
Stir well and serve.
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