3 1/2 c Bean sprouts
3 tb Soy sauce
2 tb Mirin
1/2 tb Ginger; freshly grated, up
-to 1 tb, to taste
2/3 lb Pork (300 g); finely sliced
Sunflower or vegetable oil;
-for stir-frying the pork
1 tb Sunflower or vegetable oil;
-for cooking the bean
-sprouts
1 cl Garlic; sliced
Salt and pepper
Trim the ends off the bean sprouts.
Mix together the soy sauce, mirin, and grated ginger and dip the pork
into this marinade briefly just before cooking.
Heat a little oil in a frying pan over medium heat. Remove the pork
from the marinade and add to the pan, making sure it cooks evenly and
doesn't stick together or curl up. Turn over after a couple of
minutes and cook until both sides are browned. Don't leave the pork
for long, as it cooks surprisingly quickly, but make sure it's cooked
through.
In a separate frying pan, head a tb of oil over a high heat. Add the
sliced garlic. When the aroma is released, add the bean sprouts and
stir-fry. Season with salt and pepper.
Put the bean sprouts onto a serving dish and then lay the slices of
pork on top. Pour any remaining juices from the frying pan over the
pork.
Notes: Goes good with Rice with Green Peas.
Recipe by Harumi's Japanese Home Cooking by Harumi Kurihara, 2006
