Stir-Fried Pork and Mung Bean Sprouts Lunchbox recipe - ingredients, nutrition and when to eat it
A spicy lunchbox of pork and mung bean sprouts quickly stir-fried over high heat and served with rice.
A spicy lunchbox of pork and mung bean sprouts quickly stir-fried over high heat and served with rice. The crunchy sprouts and fragrant garlic chives make it perfect for a busy weekday lunch or a filling dinner.
Lunchbox & quick meals · 20 minutes to cook
Nutrition (per 546g serving): 667.6 kcal · protein 31.5g · carbohydrate 88.5g · fat 19.7g · sodium 904.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Mung bean sprouts release a lot of water when overcooked, so add them at the end and stir-fry briefly over high heat to keep them crisp.
Tips: Let the stir-fry cool for about 5 minutes before packing to help keep the rice from becoming mushy.
Tips: Slice the pork fairly thin so it absorbs the seasoning well and cooks quickly.
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Ingredients (1 serving)
- Cooked rice — 210 g
- Pork shoulder — 100 g
- Mung bean sprouts — 120 g
- Garlic chives — 30 g
- Onion — 40 g
- Garlic — 5 g
- Gochujang — 1 Tbsp
- Soy sauce — 1 tsp
- Korean chili flakes — 1 tsp
- Sugar — 1 tsp
- Cooking oil — 1 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp