Pork with Bean Sprouts

Something light and tasty and very east asian. This is, or used to be, a staple in any Chinese restaurant or takeaway, and it is easy to see why. Bean sprouts are available fresh from any asian supermarket, or you can make your own. Just buy some mung beans, soak them over night then drain them and leave them in a glass jar out of the sun. Pretty soon little sprouts will appear. Give them a bit more water from time to time, draining off the excess, and harvest them when they look right.

3 tblsp cornflour.
2 tblsp tomato paste.
1 tblsp dark soy sauce.
1 tsp Thai fish sauce.
1 tblsp sugar.
1 tsp ginger.
2 cups chicken stock.
Salt to taste.
2 cups bean sprouts.
2 cups chopped cabbage.
1 spring onion, chopped.
½ red capsicum, chopped.
¼ cup olive oil.
250g lean pork thinly sliced [sirloin is good].

Mix together the cornflour, tomato paste, soy sauce, fish sauce, sugar, ginger, salt and chicken stock, beating continually to ensure that the mixture is fully incorporated and free of lumps. Set aside, whisking from time to time as it will separate. Prepare and mix together the vegetables. Set aside.

Place a pot of cold, salted water on a hot flame. At the same time, heat the oil in a sauté pan or wok over a hot flame on another hob and stir fry the meat until fully sealed. Add the tomato paste mixture, stirring, and continue to stir until the mixture begins to bubble and thicken. Reduce heat to a simmer and cover. Stir frequently to prevent sticking.
When the pot of salted water comes to the boil, add 1 cup of rice, stir and cook at a rolling boil for 20 minutes. When the rice has boiled for 10 minutes, add the vegetables to the meat mixture, stir in well and turn the heat up a little. Cook both rice and meat mixture for another 10 minutes then serve.

Serves: 2.

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