Stir-fried pork with beancurd and beansprouts

Stir-fried pork with beancurd and beansprouts

Chha sakh chrouk, tauhou, sandaek bandoh

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South East Asian Food

Ingredients

Quantity Ingredient
300g beansprouts
50g chinese leeks
100g fried beancurd cakes
125g lean pork or lean minced pork, (more if desired)
1 tablespoon oil
1 garlic clove, smashed and chopped
1/4 teaspoon salt
1/2 teaspoon sugar
1 1/2 teaspoons soya sauce
1 teaspoon oyster sauce

Method

  1. Wash beansprouts and pick off tails. Wash the Chinese leeks and trim, picking off any brown tips, then cut them into 2.5 cm lengths. Cut the beancurd crosswise into 1 cm slices and then again into 2.5 cm pieces. Slice the pork into 4 cm strips and then across into thin slices.
  2. Heat a pan or wok until it is hot, then put in the oil and heat. Add the garlic and the meat and stir-fry until it changes colour. Add salt, sugar, soya sauce and oyster sauce and stir. Add the beancurd and stir-fry, then the harder ends of the Chinese leeks and stir-fry, then the beansprouts and the rest of the Chinese leeks and stir-fry well until the vegetables are cooked but not soft.
Tags:
SBS
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