Chinese-style Bean Sprouts on Rice

Chinese-style Bean Sprouts on Rice
Photographed by HITOSHI MATSUSHIMA


Recipe by
Naomi Kijima

Easy

Pork

Vegetables

Rice & Noodles

400kcal

15minutes

Ingredients (Serves 2)

  • 1 bag bean sprouts (250 g)
  • 150 g ground pork
  • 10 cm naga-negi long onion
  • 1 clove garlic
  • 1/2 tbsp doubanjian (broad bean chilli paste)
  • [A]

    • 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

Directions

1

Rinse and drain the bean sprouts. Mince the negi and garlic. Combine [A].

2

Heat vegetable oil in a Chinese wok or frying pan over medium heat. Add the garlic and ground pork and stir-fry till crumbly. Add the bean sprouts and stir-fry briefly.

3

Add the doubanjian and [A]. Stir together to coat the ingredients evenly with the sauce. Add potato starch thickener (1 tsp of potato starch mixed with 2 tsp of water) and stir together. Sprinkle with negi, sansho powder and sesame oil.

4

Pour over bowls of rice to serve.