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Bean Sprouts and Pork

A historical recipe from Chinese recipes, by Wong, Nellie C. (Nellie Choy).

A historical recipe

Chinese recipes, by Wong, Nellie C. (Nellie Choy). Project Gutenberg eBook #76573.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Chinese recipes, by Wong, Nellie C. (Nellie Choy). Digitised by Project Gutenberg, eBook #76573 (https://www.gutenberg.org/ebooks/76573). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

China. Associated with China by the book is about Chinese cookery (Cooking, Chinese); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. 1½ lb.
  2. bean sprouts ½ lb.
  3. pork, sliced thin 1 small piece of ginger, chopped fine 4 teaspoons soy bean sauce pepper and salt Fry sliced pork with ginger in a red hot pan, with a little oil, then add the soy bean sauce to the meat.
  4. Cook the pork until golden brown and add the bean sprouts.
  5. Cook sprouts slightly, not more than three minutes, season to taste and serve hot.