Soybean Sprout Stir-Fry with Pork

Name: Soybean Sprout Stir-Fry with Pork
Total time: 15 min
Yield: 759 g
Ingredients: Soybean Sprouts 250 g; Thin Sliced Pork Neck 300 g; Cooking Wine 20 g; Gochujang (Korean Red Chili Paste) 45 tablespoon; Sempio Soy Sauce 30 ml; Allulose Syrup 80 spoon; Minced Garlic 25 teaspoon; Red Pepper Powder 9 spoon

Cook 15 min Difficulty EASY 1,019 kcal

#High Protein #Low Sugar #Low Calorie

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Ingredients

Main ingredients

Soybean Sprouts 250 g
Thin Sliced Pork Neck 300 g

Seasonings/Sauce

Cooking Wine 20 g
Gochujang (Korean Red Chili Paste) 45 tablespoon
Sempio Soy Sauce 30 ml
Allulose Syrup 80 spoon
Minced Garlic 25 teaspoon
Red Pepper Powder 9 spoon

Nutrition summary

Carbohydrates 112.02 g 36%

Protein 67.19 g 21%

Fat 59.27 g 43%

Serving size 759g

Cooking steps

1

Wash the soybean sprouts thoroughly and prepare them.
2

Slice the green onions and onions thinly.
3

Put the soybean sprouts, green onions, onions, and pork for bulgogi in a bowl.
4

Add soy sauce, gochujang, minced garlic, sugar, sesame oil, and pepper, then mix well.
5

Heat oil in a pan and stir-fry the seasoned ingredients over high heat.
6

When the soybean sprouts are softened and the pork is cooked, it's ready.

Soybean Sprout Stir-Fry with Pork

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