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Stir-Fried Peanut Shoots with Pork Belly & Bell Peppers

Prep Time: 10 mins  |  Total Time: 15 mins  |  Servings: 2–3  |  Key Microgreen: Peanut Sprouts

Made with Oh Micro! Peanut Sprouts Microgreens  

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Ingredients

  • ½ lb Oh Micro! Peanut Sprouts 
  • ½ lb pork belly (thinly sliced into bite-sized pieces)
  • ½ red bell pepper (sliced)
  • ½ yellow or green bell pepper (sliced)
  • 1 cup garlic chives or green onions (cut into 2-inch segments)
  • 2 cloves garlic (minced)
  • 1 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp Shaoxing cooking wine
  • 1 tbsp cooking oil

Instructions

  1. Rinse the peanut shoots and pat them dry. Slice the pork belly into thin, bite-sized strips. Cut the bell peppers into triangular or rectangular pieces.
  2. Heat a wok or heavy skillet over medium-high heat with 1 tbsp of oil. Add the sliced pork belly and fry until browned, rendering out the rich fats.
  3. Add the minced garlic and bell peppers to the wok. Stir-fry for 1 minute until fragrant.
  4. Turn the heat up to high and add the fresh peanut shoots and garlic chives. Wok-toss rapidly for 1–2 minutes to keep the shoots crisp and vibrant green.
  5. Splash in the Shaoxing wine, light soy sauce, and oyster sauce. Stir quickly to glaze all ingredients evenly. Transfer immediately to a serving dish and enjoy hot with steamed rice!