1STEP 1 | Clean the pork intestines thoroughly, then simmer them gently in white master marinade until well seasoned and tender.
Stir-fried Pork Intestines with Soybean Sprouts
Savory braised pork intestines paired with crunchy soybean sprouts and a tangy garlic vinegar dip!
A classic Hong Kong Cantonese home-style dish presented by Chef Master Sam. The pork intestines are gently simmered in white master stock until delightfully tender, while soybean sprouts are dry-seared beforehand to remove raw astringency and ensure maximum crispness. Stir-fried with ginger, celery, and soy seasonings over high heat, it is served alongside a zesty garlic-vinegar dip.
Time35min
SuitableHome-cooking fans
MethodStir-fry
OccasionHome dinner
SeasonAll seasons
Big City Shop
Full Episode Video
Ingredients（Serves 2-3）
Quick Method
2STEP 2 | Wash soybean sprouts, trim roots if necessary, and dry-sear them in a hot dry wok without oil to remove excess moisture and grassy odor.
3STEP 3 | Prepare dipping sauce: finely mince garlic and red chili, combine with white vinegar, salt, and sugar in a small bowl, and mix well.
4STEP 4 | Once the soybean sprouts soften and release their water, dish out and drain excess moisture.
5STEP 5 | Remove the braised pork intestines from the stock and slice diagonally into thick bite-sized pieces.
6STEP 6 | Heat oil in the wok, sauté ginger slices until fragrant, then add the sliced pork intestines and stir-fry over high heat to render aroma.
7STEP 7 | Add the pre-seared soybean sprouts, Chinese celery, and chopped red chili, then season with oyster sauce, light soy sauce, and dark soy sauce, stir-frying quickly over high heat.
8STEP 8 | Drizzle in a little cornstarch slurry to lightly thicken the sauce, toss vigorously over high heat until glossy, then plate up and serve with the sour dipping vinegar.
Tips and Pitfalls
Dry-sear soybean sprouts first
Dry-sear sprouts without oil to remove excess water and grassy odor for a crunchier texture.
Simmer intestines in white marinade
Simmer intestines gently in white marinade to eliminate gaminess and ensure tenderness.
Diagonal thick cuts
Cutting thick diagonal slices increases surface area for searing and keeps a juicy bite.
Garlic vinegar dipping sauce
Garlic, chili, vinegar, sugar and salt create a zesty dip that cuts through the rich pork fat.
Overview
A classic Hong Kong Cantonese home-style dish presented by Chef Master Sam. The pork intestines are gently simmered in white master stock until delightfully tender, while soybean sprouts are dry-seared beforehand to remove raw astringency and ensure maximum crispness. Stir-fried with ginger, celery, and soy seasonings over high heat, it is served alongside a zesty garlic-vinegar dip.
