Stir-fried Pork with Soybean Sprouts

Last updated 2026-11-10 — Main ingredients: Fresh soybean sprouts, carrots, pork Ingredients: Garlic, scallions Seasonings: Salt, Sichuan peppercorn powder, light soy sauce, vinegar, chicken powder, MSG, starch, cooking wine, optional chili powder Method: 1. Wash the soybean sprouts, julienne the carrots, and slice the pork. Mince the scallions and garlic. 2. Let me explain how I prepare the pork—everyone knows that pigs here aren’t bled when slaughtered, so the meat has a strong smell. Cooking it directly will affect the dish’s aroma. Everyone has their own method, but here’s mine: After slicing, rinse the pork under water several times, then squeeze out the excess water. Add cooking wine, a small amount of Sichuan peppercorn powder, a little light soy sauce, and starch. Mix well, then squeeze out the excess liquid and set aside. 3. In a small bowl, mix one spoonful of starch with two spoonfuls of water until smooth. 4. Heat oil in a pan over medium-high heat. When the oil is about 80% hot, add the scallions, then the marinated pork slices. Add a little vinegar and light soy sauce, stir-fry until the pork changes color and is cooked. Add the carrot strips and stir-fry for half a minute, then add the soybean sprouts and garlic. Season with salt, Sichuan peppercorn powder, a little light soy sauce, and optional chili powder. Stir-fry for about three minutes, then add chicken powder and a little vinegar. Cook for another half minute, add a bit of MSG, pour in the prepared starch mixture, stir briefly, and serve.