Pork, mushroom and sprouts

Saw these huge bean sprouts at my fave Japanese grocery, Choto Stop, and I knew that I had to give them a try. Grabbed some weird looking mushrooms as well. Stir fried it with some pork marinated in Korean mungbean paste and the result is this yummy, light dish. I sprinkled it with chopped perilla leaf for added freshness.

To make this, simply heat sesame oil in a pan. Add chopped garlic and pork, saute until brown. Turn off the heat then add mushrooms and bean sprouts. This can also be enjoyed over rice or buckwheat noodles.

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