Weeknight Pork and Bean Sprouts Stir-Fry

Ingredients

• 2 tablespoons peanut oil
• 3 medium cloves of garlic, minced
• 1 tablespoon minced ginger
• 1/3 pound boneless pork shoulder, cut into 1/2-inch chunks
• 1/4 teaspoon salt
• 3 small dried red chiles, each torn into three pieces
• 2 cups bean sprouts, rinsed well in a colander
• 2 teaspoons soy sauce

Directions

1. Warm the oil in a large wok or cast-iron skillet over high heat. As soon as it begins to smoke, add the garlic and ginger, then stir with a wooden spoon until the aroma blooms, about 10 seconds. Add the pork, salt, and chiles. Stir-fry until the pork has lost its pink color, 1 to 2 minutes.
2. Add the bean sprouts and stir-fry for 30 seconds. Put a lid on the wok and cook for 2 minutes, shaking the wok now and then so the pork does not catch on the pan. Uncover, pour in the soy sauce, and stir-fry until everything is coated, about 15 seconds. Take the pan off the heat.
3. Serve right away with white rice. Taste and add more soy sauce if needed.