Crafts and Life

Ingredients
250g bean sprouts
3 tablespoons soy sauce
2 tablespoons mirin
1 half to 1 tablespoon freshly grated ginger – to taste
300g finely sliced pork
sunflower or vegetable oil for stir frying the pork
1 tablespoon sunflower or vegetable oil for cooking the bean sprouts
1 clove garlic, sliced
salt and pepper
Method
Top and tail 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 a 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, heat the tablespoon 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 over any remaining juices from the frying pan.
Serves 4 – from "Harumi's Japanese Home Cooking" by Harumi Kurihara

Labels: Japanese, Oriental, Pork