Stir-fried minced pork & soy bean sprouts
Pork second courses
Simple and humble but packed with flavor and texture, this is best served atop rice. The pork, marinated in soy sauce, a bit of sugar, and cornstarch, balances the texture of the soy bean sprouts, which, when cooked, soften and absorb whatever flavors you toss them with, rendering the dish not-too-salty but deeply flavorful. Cooked over an open flame in an old iron wok that has seen its fair share of years, this dish holds the dinners of before and of the dinners to come.
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