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!

Spicy Pork and Bean Sprout Rice Bowl
Photographed by HITOSHI MATSUSHIMA


Recipe by
Naomi Kijima

Easy

Pork

Vegetables

Rice & Noodles

400kcal

15minutes

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
  • [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 leek and garlic. Combine [A].

2

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.

3

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.

4

Pour over bowls of rice to serve.