銀芽肉絲 Stir fried pork with mung bean sprout **字幕 CC Eng. Sub**

🟢材料：
芽菜 300克
瘦肉 160克
薑絲 適量
🟢調味料：
糖1/2茶匙
生抽1/2茶匙
米酒1茶匙
生粉1茶匙
紹酒少許
鹽、油適量
🟢步驟：
1️⃣ 豬肉切絲，加入適量匙鹽、半茶匙糖、半茶匙生抽、1茶匙米酒，拌勻。再加入1茶匙生粉和少許油拌勻，醃半小時。
2️⃣ 芽菜去頭尾洗淨。熱鍋加入油，下薑絲，再加入芽菜翻炒，灑入1茶匙紹酒和適量鹽，翻炒均勻，盛出晾乾水備用。
3️⃣ 熱鍋下油，下豬肉絲翻炒，灒入少許紹酒，蓋上鍋蓋10秒讓酒香滲入肉中，再加入芽菜兜勻上碟。
📌備注：＂銀芽＂是指把芽菜頭尾兩端摘除的芽菜。
🟢 Ingredients:
Bean sprouts - 300g
Lean pork - 160g
Ginger, as needed
🟢 Seasonings:
Sugar - 1/2 teaspoon
Light soy sauce - 1/2 teaspoon
Rice wine - 1 teaspoon
Cornstarch - 1 teaspoon
Shaoxing wine - a small amount
Salt - to taste
Oil - to taste
🟢Cooking Directions:
1️⃣ Marinate the pork with salt, sugar, soy sauce, rice wine, cornstarch, and some oil for half an hour.
2️⃣ Wash the trimmed ends of the bean sprouts. Heat oil in a pan, add ginger strips, then add the bean sprouts and stir-fry. Sprinkle 1 teaspoon of Shaoxing wine and a pinch of salt, stir-fry evenly, then remove from the wok and drain, set aside.
3️⃣ Heat up some oil in the same wok, add the pork strips and stir-fry until the color changes. Add some Shaoxing wine, cover the wok for 10 seconds to let the wine flavor penetrate the meat. Add the mung bean sprouts and stir-fry evenly.
Note: "銀芽" refer to trimmed bean sprouts with the ends removed.
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