Step by step

Method

5 steps

1. 1

   Season 1½–2 lb boneless pork shoulder or loin cut into thin strips lightly with kosher salt. In a large Dutch oven or deep skillet, brown the pork in 2–3 tablespoons butter or neutral oil over medium-high heat in batches until the edges take color, 3–4 minutes per batch. Set aside — don't crowd or it'll steam.

2. 2

   In the same pot, soften 2 sliced yellow onions and 3–4 celery stalks sliced on the bias 5–7 minutes until the onion turns translucent. Add 8 oz sliced white mushrooms and cook until they release liquid and shrink, about 4 minutes.

3. 3

   Return the pork. Stir in 2 tablespoons molasses, 2 tablespoons soy sauce, 4 cups low-sodium chicken broth, and ⅓ teaspoon white pepper. Bring to a simmer, cover, and cook until the pork is tender, about 25–35 minutes (a fork should slide in easily).

4. 4

   Stir in drained bean sprouts from a 14 oz can (or 2 cups fresh). Whisk ½ cup cold water with ½ cup cornstarch (use less slurry for thinner gravy), then drizzle it in while stirring until the gravy thickens to your liking, 1–2 minutes. Taste for salt and soy.

5. 5

   Ladle over hot white rice. You want tender pork strips in a glossy brown gravy with soft onion, celery crunch, and bean sprouts — not tough pork or a watery soy broth.