Korean Bean Sprout & Pork Stir Fry
|Soy sauce||2 Tablespoon|
|Sake/Dry sherry||1⁄4 Cup (4 tbs)|
|Green onions||4 , ends trimmed|
|Boneless lean pork||1⁄2 Pound (Such As Loin Or Leg)|
|Sesame seed||3 Tablespoon|
|Peanut oil/Salad oil||2 Tablespoon|
|Minced fresh ginger||1 Tablespoon|
|Bean sprouts||3⁄4 Pound|
Stir together soy sauce, sake, and cornstarch; set aside.
Thinly slice 2 of the green onions; set aside.
Thinly slice pork into 2-inch strips.
To a wok or 12-inch frying pan over high heat, add sesame seed; stir until toasted, about 2 minutes; remove from pan and set aside.
To pan add 1 tablespoon oil; when oil is hot, add ginger and sprouts.
Stir-fry just until sprouts are hot; scoop onto a serving plate.
Add 1 more tablespoon oil to pan; when hot, add pork.
Stir-fry until meat browns on edges, about 5 minutes.
Pour in soy mixture and sesame seed.
Stir until sauce boils; pour meat mixture onto sprouts.
Garnish with sliced and whole onions.