Recipe - Chao Douya (Soybean Sprouts With Pork)

One half pound Lean pork
1 teaspoon Rice wine or dry sherry
1 teaspoon Light soy sauce
One half teaspoon Sesame oil
One half teaspoon Cornstarch
1 One half pound Soybean sprouts
=OR= Mung bean sprouts
2 tablespoon Peanut oil
2 sl Peeled fresh ginger, crushed
1 tablespoon Peanut oil
1 teaspoon Shrimp paste
2 teaspoon Light soy sauce

CHOP THE PORK into small, coarse bits. In a small bowl, combine it with the
rice wine, soy sauce, sesame oil and cornstarch. Wash the sprouts in cold
running water, picking out any wilted pieces or darkened sprouts. Drain
well. Heat a wok or large saute pan until hot. Add 2 tablespoons oil and
ginger. When ginger is browned, remove with a slotted spoon. Add pork and
stirfry 2 minutes. Remove pork with slotted spoon. Reheat wok; add 1
tablespoon oil. When very hot, add shrimp paste and stirfry it for 10
seconds. Add sprouts, soy sauce. Stirfry 4 minutes. Return pork to wok and
mix very well with sauce, continuously stirfrying for another minute. Stir
well and serve.

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