Ingredients1 h 20 m servings 245 cals
- Place pork in a wok or skillet over medium heat. Cook and stir until pork is browned on all sides, about 5 minutes. Stir in the soy sauce, water, ginger, and black pepper; bring to a boil over medium-high heat. Reduce heat to medium, cover, and simmer until meat is tender, about 40 minutes.
- Stir in the watercress and bean sprouts, and continue to simmer until tender yet still crisp, about 10 minutes more. Mix in the tofu, cover, and simmer 5 minutes more.
Per Serving: 245 calories; 12.7 g fat; 6.5 g carbohydrates; 27.2 g protein; 55 mg cholesterol; 1876 mg sodium. Full nutrition
ReviewsRead all reviews 5
I think the directions are incorrect. If you cook bean sprouts 10 min. they will be very overcooked, and no longer crunchy at all.
This recipe is quite good, the only thing I added was a bit of sugar since the soy sauce was too salty but turned out great. Actually in asian cooking, we cook sprouts until it throughly cooked ...
I plugged in Pork and Watercress to see what came up, and your recipe was pretty close to mine, however I also add a little rice wine vinegar, mirin (sweetner) and small amount of sesame oil. I ...
This recipe was okay, but too salty from the soy sauce. I think next time, I'll add some brown sugar.