Ingredients for Spiced Pork With Bean Sprouts, Broadbean Paste & Chilli
- 300 g Minced pork,
- 200 g bean sprouts,
- 4 spring onions sliced finely lengthwise,
- Generous handful of mange tout,
- 1.5 tbsp hot broadbean paste,
- 2 cloves minced garlic,
- 2 inch fresh ginger sliced finely,
- 1 tsp msg (optional),
- 1 tbsp light soy sauce,
- 1 tsp fermented black beans (aka salted blackbeans),
- A few dried whole red chillies,
- 1 tbsp runny honey,
- 1/2 tsp Sichuan pepper corns, ground finely,
- Pinch white pepper to season
- To serve:
- White rice
Cooking Instructions for making Spiced Pork With Bean Sprouts, Broadbean Paste & Chilli
Heat a wok over a medium high heat. Add in the minced garlic & ginger. Fry for a few seconds then add in the hot broadbean paste. Stir everything together and fry for about 20 seconds.
Next add in the pork mince and break it up into small pieces in the wok. Season with white pepper and add the msg. Fry for a few more seconds then add the light soy sauce, honey, mange tout, and dried chillies plus the fermented black beans. Toss everything together well.
Now add the bean sprouts, ground Sichuan pepper corns plus most of the spring onions, reserving a little of the greens as garnish. Toss everything together again and fry until the sprouts are tender but still have a little crunch.
Serve up over rice and garnish with the remaining spring onion greens. Enjoy! 🙂
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