Start of Spring · Lunch · Damp-Heat
Bean sprout and pork fried rice vermicelli
Trimmed bean sprouts, shredded pork and rice vermicelli stir-fried with little oil: far lighter than the café version.
- 23 min
- Serves 2
- Stir-fry
- Easy
CoolingClears damp-heatAids digestion
Why it suits you: Damp-Heat shows as a bitter taste, sticky stools and spots, and fried New Year food makes heat build up. Bean sprouts clear heat and drain damp, and this vermicelli uses little oil or sauce, so it is much lighter than the café version.
Method
Prep 15 min · Cook 8 min- 1Soak the vermicelli in warm water for 10 minutes until soft and drain. Toss the pork with a little soy sauce and the cornflour for 5 minutes.
- 2Stir-fry the pork in hot oil until it changes colour, add the celery and vermicelli and loosen with chopsticks, adding a splash of water and the soy sauce.
- 3Add the bean sprouts and spring onion for a final minute and serve while the sprouts are still crisp.
Chef's tips
- Do not over-soak the vermicelli, or it breaks up in the wok.
The TCM view
Mung bean sprouts are sweet and cool, clearing heat, resolving toxins and draining damp. Pork is sweet, salty and neutral; celery is cool and calms the liver; rice vermicelli is neutral and easy to digest. Lightly stir-fried, it clears heat without harming digestion.
