Pork and Vegetable Chop Suey with Bean Sprouts

What you need

• 300 g (10 oz) ground pork
• 2 tbsp light soy sauce, divided
• 1 tbsp cornstarch
• 250 ml (1 cup) chicken stock
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1 tsp sesame oil
• 2 tbsp vegetable oil, divided
• 1 onion, thinly sliced
• 3 stalks celery, thinly sliced on the diagonal
• 1 carrot, thinly sliced
• 150 g (5 oz) mushrooms, sliced
• 200 g (3 cups) Chinese cabbage, shredded
• 100 g (3 1/2 oz) bamboo shoots, drained and sliced
• 200 g (2 cups) bean sprouts
• 2 cloves garlic, finely chopped
• 2 cm fresh ginger, finely chopped

Method

Restated from the original video

1. 1

   Mix the pork with 1 tsp of the soy sauce and set aside.

2. 2

   In a jug, stir the cornstarch into the stock until dissolved, then add the oyster sauce, sugar, sesame oil and the rest of the soy sauce.

3. 3

   Heat 1 tbsp of the vegetable oil in a wok over high heat. Add the pork and stir-fry, breaking it up, until browned and cooked through with no pink left, 4-5 min. Tip it onto a plate.

4. 4

   Add the remaining vegetable oil to the wok. Stir-fry the garlic and ginger for 20 seconds.

5. 5

   Add the onion, celery and carrot and stir-fry for 2 min.

6. 6

   Add the mushrooms, cabbage and bamboo shoots and stir-fry until the cabbage wilts but the celery still has some bite, 2-3 min.

7. 7

   Return the pork to the wok. Stir the sauce again, pour it in and toss until it boils and turns glossy, 1-2 min.

8. 8

   Add the bean sprouts and toss for 30 seconds, just long enough to heat them without losing their crunch.

9. 9

   Serve straight away, while the vegetables are still crisp.

Imported from cocinamuyfacil.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.