Perfect Pork and Bean Sprout Stir Fry Recipe (豆芽炒猪肉)
Perfect Pork and Bean Sprout Stir Fry Recipe (豆芽炒猪肉) is a medium Chinese recipe that serves 3. 210 calories per serving. Recipe by Souped Up Recipes on YouTube.
Prep: 30 min | Cook: 10 min | Total: 50 min
Cost: $6.56 total, $2.19 per serving
Ingredients
- 300 g Pork Loin (Trimmed of silver skin, partially frozen for easier slicing)
- 0.25 tsp Salt (Regular table salt)
- 0.5 tsp Chinese Five-Spice Powder
- 1 tsp Dark Soy Sauce
- 0.5 Tbsp Chinese Cooking Wine (Shaoxing wine)
- 1.5 Tbsp Cornstarch (Used for velveting and sauce thickening)
- 1 Egg White (From a large egg, room temperature)
- 2 Tbsp Vegetable Oil (High smoke point oil; can substitute pork lard for authentic flavor)
- 1 Tbsp Soy Sauce (Light soy sauce)
- 1 Tbsp Hoisin Sauce
- 0.5 Tbsp Sesame Oil (Toasted sesame oil for flavor)
- 3 cloves Garlic (Thinly sliced)
- 30 g Red Bell Pepper (Julienned; about one‑third of a medium pepper)
- 30 g Garlic Chives (Cut into 2‑inch sticks; can use scallions)
- 200 g Bean Sprouts (Do not remove roots; rinse and spin dry)
Instructions
Slice Pork
Remove the silver skin, then slice the pork loin into 1/8‑inch thick strips. Partially freeze the meat for about two hours beforehand to make slicing easier.
Time: PT5M
Velvet the Pork
In a mixing bowl combine 0.25 tsp salt, 0.5 tsp five‑spice powder, 1 tsp dark soy sauce, 0.5 Tbsp cooking wine, 1 Tbsp cornstarch, and the egg white. Mix well, then massage the pork strips for about 5 minutes until the coating feels glossy.
Time: PT7M
Oil Coat the Pork
Drizzle 2 Tbsp vegetable oil over the marinated pork and toss to coat evenly.
Time: PT1M
Prepare Seasoning Sauce
In a small bowl mix 1 Tbsp soy sauce, 1 Tbsp hoisin sauce, 0.5 tsp cornstarch, and 0.5 Tbsp toasted sesame oil. Set aside.
Time: PT1M
Prep Vegetables
Thinly slice 3 garlic cloves, julienne the red bell pepper, cut the garlic chives into 2‑inch sticks, rinse the bean sprouts and spin them dry in a salad spinner.
Time: PT5M
Heat the Wok
Place the wok over high heat and heat until it is smoking hot (about 2 minutes).
Time: PT2M
Stir‑Fry Pork
Add the coated pork to the wok and stir‑fry quickly until the pieces change color, about 2 minutes.
Time: PT2M
Set Pork Aside
Transfer the pork to a plate and set aside while you cook the vegetables.
Time: PT1M
Stir‑Fry Vegetables
Add the bean sprouts, sliced garlic, red bell pepper, and garlic chives to the wok. Stir‑fry for about 1 minute, keeping the heat high.
Time: PT1M
Combine and Finish
Return the pork to the wok, pour in the prepared seasoning sauce, and stir‑fry for another 2 minutes until the sauce coats everything and no liquid pools at the bottom.
Time: PT2M
Serve
Transfer the stir‑fry to a serving plate and serve immediately with steamed rice.
Time: PT1M
Nutrition Facts
- Calories
- 210
- Protein
- 10 g
- Carbohydrates
- 5 g
- Fat
- 9 g
- Fiber
- 2 g
Dietary info: Contains Soy, Contains Egg, Contains Wheat
Allergens: Egg, Soy, Wheat
Ingredient Substitutions
- Instead of Pork Loin: Chicken Breast, Beef Flank
- Instead of Salt: Kosher Salt
- Instead of Chinese Five-Spice Powder: Homemade five-spice blend
- Instead of Dark Soy Sauce: Regular soy sauce (use a bit more)
- Instead of Chinese Cooking Wine: Dry sherry
- Instead of Cornstarch: Potato starch
- Instead of Egg White: Aquafaba (for veg)
- Instead of Vegetable Oil: Pork Lard, Peanut Oil
- Instead of Soy Sauce: Tamari (gluten‑free)
- Instead of Hoisin Sauce: Barbecue sauce (different flavor)
- Instead of Sesame Oil: Regular oil (less flavor)
- Instead of Garlic: Garlic paste
- Instead of Red Bell Pepper: Green bell pepper
- Instead of Garlic Chives: Scallions
- Instead of Bean Sprouts: Snow peas (different texture)
Equipment Needed
- Carbon Steel Wok
- Mixing Bowl
- Whisk or Fork
- Chef's Knife
- Cutting Board
- Salad Spinner
- Spatula (Wok Ladle)
- Measuring Spoons
Critical Steps — Do Not Skip
- Velveting the pork with cornstarch and egg white
- Pre‑heating the wok until smoking hot
- Quick high‑heat stir‑frying of the pork
- Keeping the bean sprouts crunchy by short cooking time
- Ensuring no running sauce remains before serving
Chef Tips from the Video
- Use pork lard instead of vegetable oil for an authentic countryside flavor.
- A carbon steel wok becomes naturally non‑stick after seasoning; avoid using metal utensils that could damage a Teflon coating.
- A salad spinner is the fastest way to dry bean sprouts and retain their crunch.
- Slice pork while still slightly frozen for uniform, thin strips.
Troubleshooting
Bean sprouts become soggy and release water.
Stir‑fry them for no more than 1 minute on high heat and remove from the wok immediately.
Pork turns tough and dry.
Ensure the velveting step is done correctly and do not over‑cook the pork; it should be removed once it changes color.
Sauce is too watery.
Add an extra ½ tsp cornstarch mixed with a splash of water and stir‑fry for another minute to thicken.
Pork sticks together in the wok.
Coat the marinated pork with a thin layer of oil before adding to the hot wok.
Storage
Refrigerator: Store in an airtight container for up to 2 days.
Freezer: Not recommended; bean sprouts become soggy, but can freeze for up to 1 month if needed.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the pork up to 4 hours ahead and keep refrigerated.
- Pre‑slice all vegetables and store them in separate airtight containers.
- Prepare the seasoning sauce in advance; it keeps well for a day.
Frequently Asked Questions
What is the cultural significance and history of Pork and Bean Sprout Stir-Fry in Chinese home cooking?
Pork and Bean Sprout Stir‑Fry is a staple of everyday Chinese family meals, especially in northern and eastern regions where pork is abundant and bean sprouts provide a refreshing crunch. The dish reflects the Chinese culinary principle of balancing protein with light, fast‑cooked vegetables.
What are the traditional regional variations of Pork and Bean Sprout Stir-Fry in Chinese cuisine?
In Sichuan cuisine the stir‑fry may include doubanjiang for heat, while in Cantonese homes a splash of oyster sauce is common. Some northern families add sliced carrots for color, but the core technique of velveting pork and quick‑cooking sprouts remains the same.
How is Pork and Bean Sprout Stir-Fry traditionally served in Chinese culture?
It is typically served hot, directly from the wok, alongside a bowl of steamed white rice. In many households it appears as part of a larger family-style spread that includes soup, a leafy green dish, and a pickled side.
What occasions or celebrations is Pork and Bean Sprout Stir-Fry traditionally associated with in Chinese culture?
While not a festival dish, it is a go‑to for quick weekday meals and is also prepared for casual gatherings, luncheons, and as part of a larger banquet when a light, refreshing meat dish is desired.
How does Pork and Bean Sprout Stir-Fry fit into the broader Chinese cuisine tradition?
The dish exemplifies the Chinese wok‑stir‑fry technique, emphasizing high heat, short cooking time, and the concept of "velveting" meat to retain juiciness—principles that are central to many Chinese main‑course dishes.
What are the authentic traditional ingredients for Pork and Bean Sprout Stir-Fry versus acceptable substitutes?
Authentic ingredients include pork loin, fresh bean sprouts, garlic, red bell pepper, garlic chives, dark soy sauce, hoisin sauce, Chinese five‑spice, Shaoxing wine, and toasted sesame oil. Acceptable substitutes are chicken or beef for pork, scallions for garlic chives, and regular soy sauce or tamari for dark soy sauce.
What other Chinese dishes pair well with Pork and Bean Sprout Stir-Fry?
It pairs beautifully with steamed jasmine rice, a simple egg drop soup, sautéed bok choy with garlic, and a cold cucumber salad dressed with rice vinegar and chili oil.
What makes Pork and Bean Sprout Stir-Fry special or unique in Chinese cuisine?
The combination of velvetted pork and ultra‑crunchy bean sprouts creates a textural contrast that is prized in Chinese cooking. The quick high‑heat method preserves the fresh flavor of the sprouts while keeping the pork juicy.
What are the most common mistakes to avoid when making Pork and Bean Sprout Stir-Fry at home?
Common errors include overcooking the bean sprouts, skipping the velveting step, using a cold wok, and adding too much sauce which makes the dish soggy. Follow the high‑heat, short‑cook method and keep the wok smoking hot.
Why does this Pork and Bean Sprout Stir-Fry recipe use velveting with cornstarch and egg white instead of simply marinating the pork?
Velveting creates a protective starch film that locks moisture inside the meat during the rapid high‑heat stir‑fry, preventing the pork fibers from tightening and becoming tough—a technique traditional to Chinese restaurant cooking.
Can I make Pork and Bean Sprout Stir-Fry ahead of time and how should I store it?
Yes, you can marinate the pork up to 4 hours ahead and keep the vegetables pre‑sliced in the fridge. After cooking, store the stir‑fry in an airtight container in the refrigerator for up to 2 days; reheat quickly on high heat to restore crunch.
What does the YouTube channel Souped Up Recipes specialize in?
The YouTube channel Souped Up Recipes specializes in easy, authentic Asian home‑cooking tutorials that focus on classic comfort dishes, quick weeknight meals, and technique‑focused videos like velveting and wok mastery.
How does the YouTube channel Souped Up Recipes' approach to Chinese cooking differ from other Chinese cooking channels?
Souped Up Recipes emphasizes minimal equipment, clear step‑by‑step explanations, and practical tips for home cooks, such as using a salad spinner for bean sprouts, whereas many other channels focus on restaurant‑style plating or advanced techniques.
Last updated: November 11, 2026
