Crispy Pork & Mung Bean Sprout Stir-Fry

1. Marinate the Pork

Start by mixing together the oyster sauce, light soy sauce, Shaoxing wine, sesame oil, white rice vinegar, mung bean starch, sugar, salt, and a pinch of white pepper in a bowl. Add the shredded pork loin and make sure each piece is well-coated with the marinade. Let it rest at room temperature for 20 minutes. This step helps to tenderize and infuse the pork with flavor, ensuring a succulent and tasty result.

2. Prepare the Sauce

In a separate bowl, mix together the chicken stock, oyster sauce, Shaoxing wine, light soy sauce, sesame oil, white rice vinegar, mung bean starch, sugar, salt, and a pinch of white pepper. Set this sauce aside for later use.

3. Blanch the Bean Sprouts

Bring 4 cups of water to a boil in a pot and add a slice of smashed ginger. Once the water is boiling, add the mung bean sprouts and stir them for about 6 seconds before quickly removing them. Immediately cool them down under cold running water, drain thoroughly, and let them dry for about 10 minutes. Blanching the sprouts in this way preserves their crispness, which is essential for the final dish.

4. Cook the Pork and Stir-fry

Heat a wok over high heat until it starts to smoke lightly. Add the onion oil and let it heat up for about 30 seconds. Add the minced ginger and garlic, stirring quickly to release their aromas. Toss in the marinated pork, spreading it out in the wok to sear it. Stir-fry the pork for about a minute, then splash in the Shaoxing wine. If the mixture seems too dry, add a tablespoon of chicken stock. Mix in the fried onions and blanched bean sprouts, ensuring everything is well combined. Pour in the prepared sauce and stir until it thickens and coats all the ingredients evenly. Finally, add the julienned red bell pepper and give it a quick toss to incorporate.

5. Finish and Serve

Transfer the stir-fry to a serving dish and serve immediately while it's hot and flavorful. Enjoy your crispy pork and mung bean sprout stir-fry!