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Stir-Fried Bean Sprouts with Lard

groups2 servingsspeedEasycountertopsPrep: 30 minsskilletCook: 5 minsscheduleTotal: 35 minsoutdoor_grillStir-fry
Allergens:warningShellfishwarningSoy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

6 Steps Total
01
Preparation
00:01:22

Wash 300g short bean sprouts thoroughly, soak them in clean water for 30 minutes, and drain completely before use.

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Watch out

Bean sprouts must be thoroughly drained

otherwise, oil will splatter and the sprouts will become soggy

Ingredients:bean sprouts (300 g)
Tools:basin
02
Preparation
00:02:14
warningStay safe

Curl your fingers inward when using a cleaver to chop ingredients to avoid cutting your fingers.

Mince 1 tsp ginger finely, chop 1 tbsp pork fat residue into small pieces, and chop 1 tbsp soaked dried shrimp.

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Watch out

Chop ginger and pork fat finely

otherwise, chunky pieces will ruin the texture of the bean sprouts

Ingredients:ginger (1 tsp)pork fat residue (1 tbsp)dried small shrimp (1 tbsp)
Tools:chopping boardcleaver
03
Active Cooking
00:06:01
warningStay safe

Oil may splatter slightly when added to a hot wok, be careful when adding ingredients.

Heat the wok, add 1 tbsp lard, and stir-fry 1 tbsp chopped dried shrimp, 1 tsp minced ginger, and 1 tbsp pork fat residue over medium-low heat until fragrant.

local_fire_departmentMedium-low heat until fragrant
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Watch out

Ingredients are small and burn easily, stir constantly over medium-low heat.

Ingredients:Lard (1 tbsp)dried small shrimpgingerpork fat residue
Tools:spatulawok
04
Active Cooking
00:06:30
warningStay safe

Pouring Shaoxing wine along the hot wok edge will generate hot steam, be careful not to scald your hands.

Keep the high heat, add 300g drained short bean sprouts and toss quickly, drizzle 1 tsp Shaoxing wine along the edge of the wok, and stir-fry rapidly on high heat to remove the raw smell.

local_fire_departmentHigh heat, stir-fry rapidly
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Watch out

Must keep high heat throughout, otherwise, moisture loss will make the bean sprouts soggy instead of crisp.

Ingredients:bean sprouts (300 g)Shaoxing wine (1 tsp)
Tools:spatulawok
05
Active Cooking
00:07:09

Add 0.2 tsp black pepper powder, 0.2 tsp salt, and 1 tsp fish sauce, toss rapidly on high heat until the bean sprouts are well-seasoned and crisp.

local_fire_departmentHigh heat, stir-fry rapidly
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Watch out

Stir quickly after adding seasonings to prevent uneven flavor or parts being too salty.

Ingredients:crushed black pepper (0.2 tsp)Salt (0.2 tsp)fish sauce (1 tsp)
Tools:spatulawok
06
Active Cooking
00:07:46
warningStay safe

The wok is extremely hot during plating, be careful not to touch the edges to avoid burns.

Finally, drizzle another 1 tbsp lard, toss rapidly on high heat, then transfer to a plate and serve.

local_fire_departmentHigh heat, toss rapidly
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Watch out

Add final lard quickly before plating, otherwise, bean sprouts will release water and soften if left too long in the wok.

Ingredients:Lard (1 tbsp)
Tools:platewok

groceryAll Ingredients

bean sprouts300 g
dried small shrimp1 tbsp
Lard2 tbsp
pork fat residue1 tbsp
ginger1 tsp
Shaoxing wine1 tsp
crushed black pepper0.2 tsp
Salt0.2 tsp
fish sauce1 tsp

blenderAll Tools Needed

basinchopping boardcleaverspatulawokplate