When my mother came up with the name of her first cookbook the term "All-American" only seemed fit. After all, she was 1st generation Chinese married to an American, Irish, Norwegian man living in Nebraska where traditional Chinese ingredients were not made readily available. It isn't until now that I truly understand the meaning of the All-American... (read more)

Archive for May 20th, 2009




Stir-Fry Bean Sprouts

Always wonder what to do with bean sprouts? They make a nice little side dish and are simple to stir-fry. Keep in mind that bean sprouts retain a lot of liquid and so careful not to over cook them.

1 pound fresh bean sprouts
2 scallions, including the green top
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
1 tablespoon white vinegar
1 tablespoon rice wine or cooking sherry wine
3/4 teaspoon salt

Rinse the bean sprouts under cold running water. Drain excess water through a colander. Wash and trim the green onions, finely chop.

To Cook:
Heat oil in a non-stick wok over high heat. When the oil is hot, brown onions for a few seconds. Add bean sprouts to wok, cook and stir for 1 minute. Add vinegar, cooking wine and salt. Cook and stir until the bean sprouts are cooked through and still crispy, approximately 1 to 2 minutes. Drain any excess liquid and transfer the bean sprouts onto a plate. Serve hot.

Makes 4 servings
Preparation time: 5 minutes
Cooking time: 3 minutes

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