Spicy Pork and Bean Sprout Rice Bowl
Ground pork and bean sprouts stir-fried in a spicy, Chinese-style sauce served over a bowl of rice. No fuss, no muss and no need for Chinese takeout here!
Photographed by HITOSHI MATSUSHIMA
Rice & Noodles
Calorie count is per serving.
Ingredients (Serves 2)
- 1 bag bean sprouts (250 g)
- 150 g ground pork
- 10 cm Japanese leek
- 1 clove garlic
- 1/2 tbsp broad bean chili paste
- 2 tbsp soy sauce
- 1/2 tbsp sugar
- 1 tbsp miso
- 1 tbsp sake
- A pinch of sansho powder
- 600-800 g cooked rice
- 1 tbsp vegetable oil
- 1 tsp potato starch
- A dash of sesame oil
Rinse and drain the bean sprouts. Mince the leek and garlic. Combine [A].
Heat the vegetable oil in a Chinese wok or frying pan over medium heat. Add the minced garlic and ground pork, and stir-fry until crumbly. Add the bean sprouts and stir-fry briefly.
Add the broad bean chili paste and [A]. Mix to coat the ingredients evenly with the sauce. Combine 1 tsp of potato starch and 2 tsp of water to make a potato starch thickener, and stir in. Sprinkle with the minced leek, sansho powder and a dash of sesame oil.
Pour over bowls of rice to serve.