Chao Doya (Stir-Fried Soybean Sprouts With Pork)

• 8 ounces ground lean pork
• 1 teaspoon rice wine or dry Sherry
• 3 teaspoons light soy sauce
• 1/2 teaspoon sesame oil
• 1/2 teaspoon cornstarch
• 1 1/2 pounds soybean sprouts or mung-bean sprouts
• 2 tablespoons, plus 1 teaspoon, peanut oil
• 2 thin, quarter-sized slices peeled fresh ginger, crushed
• 1 teaspoon shrimp paste

1. Chop the pork into small coarse bits.
2. In a small bowl, combine it with the rice wine, 1 teaspoon of the soy sauce, sesame oil and cornstarch.
3. Wash the sprouts in cold running water, picking out any wilted pieces or darkened sprouts.
4. Drain well.
5. Heat a wok or large saute pan until it is hot.
6. Add 2 tablespoons of the oil and the ginger pieces.
7. When the ginger has browned, remove it with a slotted spoon.
8. Put in the pork and stir-fry for 2 minutes.
9. Remove the pork with a slotted spoon.
10. Reheat the wok and add the remaining oil.
11. When the oil is very hot, add the shrimp paste and stir-fry it for 10 seconds.
12. Then add the sprouts and the remaining 2 teaspoons of soy sauce.
13. Continue to stir-fry for 4 minutes.
14. Return the pork to the wok and mix very well with the sauce, continuously stir-frying for another minute.
15. Give the mixture several good stirs, turn onto a platter and serve.

ground lean pork, rice wine, soy sauce, sesame oil, cornstarch, soybean sprouts, peanut oil, thin, shrimp paste

Taken from cooking.nytimes.com/recipes/5017 (may not work)