Stir Fried Bean Sprouts And Chinese Chives Food

STIR-FRIED BEAN SPROUTS AND CHINESE CHIVES

Stir-Fried Bean Sprouts and Chinese Chives image

Sautéed bean sprouts and Chinese chives are a true comfort dish that every family in Saigon makes, says chef Eric Banh, co-owner with his sister, Sophie, of Seattle's Monsoon and Ba Bar restaurants. It's ultrasimple, deliciously crunchy, and ready in a flash. If you can't locate Chinese chives, use green onions instead.

Provided by Eric and Sophie Banh

Time 20m

Yield Serves 4 to 6

Number Of Ingredients 9

Ingredients

1 tablespoon fish sauce, preferably Red Boat brand*
2 teaspoons soy sauce
1/2 teaspoon sugar
1 teaspoon Shaoxing cooking wine
2 tablespoons vegetable oil
1 rounded tbsp. minced garlic
6 cups bean sprouts, rinsed and dried
5 ounces Chinese chives, ends trimmed, cut into 2-in. lengths, or green onions, dark green part only (cut lengthwise in half first)
Salt and pepper

Steps:

Blend your cooking sauce: In a small bowl, mix together fish sauce, soy sauce, sugar, and rice wine.
Have your other ingredients lined up next to the stove: oil, garlic, bean sprouts, and Chinese chives.
Heat a large--12 inches or wider--heavy skillet or wok over high heat. Swirl in oil. Toss in garlic and fry, stirring constantly, for 15 seconds until it just begins to brown. Add bean sprouts and then cooking sauce, and fry, stirring and tossing, for about 90 seconds. Sprinkle in chives and cook, tossing well, for 30 to 60 seconds.
Remove pan from heat and stir in a couple of pinches of pepper, and salt to taste. Lift the sprouts out of the hot pan and onto a platter quickly, so they don't continue cooking.
*For finishing a dish, the Banhs like pungent, single-press Red Boat; find it at well-stocked grocery stores and Asian markets.

Nutrition Facts : Calories 143, Carbohydrate 20, Cholesterol 0.0, Fat 5.4, Fiber 3.4, Protein 7.7, SaturatedFat 0.5, Sodium 340

STIR FRIED BEAN SPROUTS WITH SHRIMP

Stir Fried Bean Sprouts With Shrimp image

I found a stir fry bean sprout recipe on a web site. I made some changes, and added a few ingredients that we like. We really liked how light yet filling this dish was. We did notice however the soy sauce at the bottom of our plate when we finished. I suggest that the next time I make this, I'll mix a bit of corn starch with soy sauce or water and add it to thicken the sauce up a bit. This can be served as a main dish and serve 2, or it will serve 4 as a side dish.

Provided by DeeDee

Categories One Dish Meal

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons sesame oil
1 cup julliened carrot
3 scallions, sliced in 1-inch pieces
1 cup sliced mushrooms
1/2-1 cup sliced water chestnuts (depending on your taste)
1/2 lb shrimp (peeled and deveined)
1 lb bean sprouts (washed & dried)
1 tablespoon grated fresh gingerroot
1 tablespoon minced fresh garlic
1 teaspoon brown sugar
2 tablespoons soy sauce
salt & pepper
red pepper flakes (optional)

Steps:

Mix the brown sugar in the soy sauce until dissolved and set aside.
In large frying pan or wok, heat the oil on medium high.
Saute carrots, scallions, and mushrooms, just until tender.
Add the gingeroot and garlic, and season with salt and pepper. Add red pepper flakes if using.
Stir until well mixed.
Add the shrimp and soy sauce mixture and saute 3-5 minutes until the shrimp are cooked through.
Add bean sprouts and stir until heated through. These don't take long. Just be sure not to overcook the beansprouts. They are best when still cruncy.

Nutrition Facts : Calories 392.6, Fat 16.4, SaturatedFat 2.5, Cholesterol 172.8, Sodium 1235.6, Carbohydrate 32.2, Fiber 7.8, Sugar 16.5, Protein 34.6

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