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Prep 20 mins
Cook 20 mins
I observed this being made when I was in Japan. All measurements are approximate since nothing was originally measured. The amounts listed are my best guesstimate.
- 1 tablespoon oil
- 2 garlic cloves, minced
- 12 ounces pork, thinly sliced
- 2 tablespoons sake
- 2 teaspoons sugar
- 1 tablespoon soy sauce
- 1⁄2 medium carrot, finely sliced
- 1 bunch garlic chives, cut in 1-inch slices (nira)
- 4 cups bean sprouts
- salt, to taste
- pepper, to taste
- 3 tablespoons sesame seeds, ground
- Blanch the bean sprouts for 20 seconds in lightly salted, boiling water. Drain and set aside.
- In a large stir fry pan, saute the garlic in a small amount of oil over medium heat for 1 to 1-1/2 minutes (don't brown). Add the pork and stir fry. As the pork is cooking, add a small splash of sake to coat the pork lightly and a small heaping spoonful of sugar. Cook until the pork is mostly done.
- Add the garlic chives (nira) and carrots and a small amount of soy sauce. Continue to stir fry at a slow to medium sizzle (medium heat) until combined.
- Add the bean sprouts and continue to cook stirring occasionally for 5-10 minutes until the bean sprouts are done (they should be just a little crisp). Season with salt and pepper (to taste) and a little more soy sauce if desired.
- Just before serving, add the ground sesame seeds (you can use whole sesame seeds if you want to be lazy). Serve with white rice.