Spicy Shredded Pork with Mung Bean Sprouts
A classic Zhejiang dish of tender shredded pork and crisp silver bean sprouts, offering a layered flavor profile of numbing-spicy heat, savory depth, fresh aroma, and sweet-sour notes.
Ingredients
lean pork (cut into thin strips, mixed with chicken powder, Shaoxing wine, salt, cornstarch, oil, and ginger strips to coat)
200 g
mung bean sprouts (trim heads and roots, wash)
100 g
dried chili peppers
20 g
Sichuan peppercorns
to taste
Shaoxing wine
to taste
soy sauce
to taste
vinegar
to taste
salt
to taste
sugar
to taste
chicken powder
to taste
cornstarch slurry
to taste
ginger strips
to taste
Instructions
1
Step 1
Cut the lean pork into thin strips and place in a bowl. Add chicken powder, Shaoxing wine, salt, cornstarch, oil, and ginger strips; mix well to coat. Trim the heads and roots of the mung bean sprouts and wash.
2
Step 2
Combine soy sauce, sugar, vinegar, Shaoxing wine, chicken powder, cornstarch, and a small amount of water into a savory-salty-sour-sweet seasoning sauce.
3
Step 3
Heat a wok over high heat. Add oil and heat to medium-hot (about 150°C / 300°F). Add the dried chili peppers and Sichuan peppercorns and fry until brown-red. Add the pork strips and stir-fry until separated, then add the mung bean sprouts and stir-fry until just cooked through. Pour in the seasoning sauce, stir-fry to combine evenly, plate, and serve.
