stir-fried minced pork with snow pea shoots and gochujang

The little girl was home today because she was unwell.

Since she needs a lot more attention than her brother who is more self-entertaining, I had to cook a really simple meal for dinner.

Recently I have been a little obsessed with gochujang. I really like the complexity of its flavors. In addition, I like the fact that one can simply change the quantities of the sauce added to a dish to adjust the level of spiciness. 

I saw this recipe online in which minced chicken (or in this case, pork) is cooked using gochujang and snow pea shoots (豆苗).

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Delicious!

Although I am not a fan of (mung) bean sprouts, I love snow pea shoots! I know, I am a bit weird that way.

This is a great one-pot meal because you get your protein (the meat) and you get loads of vegetables. If you are feeding this to kids and you prefer a dish that is not spicy, you can always substitute the gochujang with doenjang. That will be delicious too!

So here are the instructions on how to cook this.

In a small bowl, mix together gochujang, kecap manis and soy sauce. Because the gochujang is thick, I prefer to mix it with the other sauces before using it so that mixing later on is easier. Set this aside.

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In a skillet, saute the minced garlic and grated ginger in some vegetable oil for about 30 seconds. Add the minced pork (or chicken), salt and white pepper and cook for about 3-4 minutes, or until the meat is lightly browned.

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To this, add the gochujang/ kecap manis/ soy sauce.

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Stir to mix. If the mixture is too thick, or if you prefer the dish to have more gravy, add about 1/4 cup (60ml) water.

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Finally add the pea sprouts and stir until the shoots start to wilt. IMG_6650

Add sesame oil and stir until combined.

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Check the seasonings. The dish is done!

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Serve, hot, with rice.

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Enjoy!

Stir-Fried Minced Pork With Snow Pea Shoots And Gochujang
Serves 4
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Ingredients
  1. 500g mince pork (or chicken, or beef)
  2. 1 piece ginger (about 1-inch, or 2.5cm, thick), peeled and grated
  3. 6 cloves garlic, minced
  4. 1/2 teaspoon salt
  5. 1/4 teaspoon white pepper
  6. 2 tablespoons gochujang
  7. 2 tablespoons kecap manis
  8. 1/2 teaspoon light soy sauce
  9. 250g snow pea shoots
  10. 1 teaspoon sesame oil
  11. 1 sprig spring onion, sliced
  12. 1/4 cup (60ml) water, optional
Instructions
  1. In a small bowl, mix together gochujang, kecap manis and soy sauce. Set this aside.
  2. In a skillet, saute the minced garlic and grated ginger in some vegetable oil for about 30 seconds. Add the minced pork (or chicken), salt and white pepper and cook for about 3-4 minutes, or until the meat is lightly browned.
  3. To this, add the gochujang/ kecap manis/ soy sauce.
  4. Stir to mix. If the mixture is too thick, or if you prefer the dish to have more gravy, add about 1/4 cup (60ml) water.
  5. Finally add the pea shoots and stir until the shoots start to wilt.
  6. Add sesame oil and stir until combined.
  7. Check the seasonings.
  8. Serve, hot, with rice.
Adapted from fussfreecooking
Adapted from fussfreecooking
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/