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Recipes | The
Breath of a Wok
Walter Kei's Shanghai-Style Pork and Bean Sprouts
Jean Yueh's Shanghai-Style Shrimp
Liang Nian Xiu's Snow Peas,Tomatoes, and Chilies
WALTER KEI'S SHANGHAI-STYLE PORK AND BEAN SPROUTS
Walter Kei taught me this simple peppery Shanghainese-style stir-fry. Many traditional cooks prefer the "head and tail" of the bean sprout to be removed. In Hong Kong, produce vendors sell trimmed sprouts, called "silver sprouts." Interestingly, Kei uses Bertolli Classico Olive Oil
for this stir-fry.
8 ounces lean pork butt
2 teaspoons grated garlic
4 teaspoons Shao Hsing rice wine or dry sherry
1 1/2 teaspoons cornstarch
1/2 teaspoon soy sauce
1/2 teaspoon sesame oil
1/2 teaspoon sugar
1 teaspoon salt
1/2 teaspoon ground white pepper
2 tablespoons olive oil
1 pound mung bean sprouts
1. Slice the pork into 1/4-inch-thick slices, then stack the slices and cut into 2-inch-long matchsticks. Put the matchsticks in a shallow bowl and add the garlic, 2 teaspoons of the rice wine, the cornstarch, soy sauce, sesame oil, sugar, 1/2 teaspoon of the salt, and 1/4 teaspoon of
the pepper. Stir to combine.
2. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the olive oil and add the pork, spreading it evenly in the wok. Cook undisturbed 20 seconds, letting the pork begin to brown. Then, using a metal spatula, stir-fry the pork until it is no longer pink, about 1 minute. Add the bean sprouts,the remaining 2 teaspoons rice wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper and stir-fry 1 to 2 minutes or until the pork and bean sprouts are just cooked through. Serves 4 as part of a multicourse meal.
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