Does anyone have a good stir-fry or other recipe incorporating both bok choy and bean sprouts? If

C

curious1

Well-known member
I could also use some leftover roast pork I'd really be happy. I've got a chop suey recipe from Gourmet, but looking for more.

a couple of years ago, I bought some mung beans at Whole Foods meaning to sprout them. Friday, I found them in the pantry and thought they probably were too old to sprout, but tried anyway. Well, I ended up with a huge bunch of bean sprouts and no plan to work them into menus. Then Saturday, I bought the locally farmed bok choy which needs to be used. I also have a half pound of shiitakes.

 
Here are our stir fry favorites - you can add the bok choy, sprouts and mushrooms, no problem:

 
REC: Kung Pao Chicken (or whatever meat you like)

Kung Pao Chicken
Mandarin House Restaurant, La Jolla, CA

1 egg white, beaten
2 tsp. cornstarch
1 3-1/2 to 4-lb. chicken, skinned, boned and cut into 1/2” chunks
1 tbl. peanut oil plus 2 cups peanut oil for deep frying
1 tbl. Szechwan sweet bean sauce
1 tbl. hoisin
2 tbl. soy sauce
1/4 tsp. hot red chile pepper flakes (or 10 shakes of chili oil)
1/4 cup water
2 tsp. sugar
1/2 cup roasted peanuts (like cocktail peanuts)
6-8 green onions, cut in 1/2” lengths

In bowl, combine egg white and cornstarch. Add chicken and stir to coat, then stir in 1 tbl. peanut oil. Let stand 30 minutes. Heat wok over med-hi heat and add 2 cups peanut oil. When hot (it will ripple), add chicken and stir to separate chunks. Cook until opaque, about 2 min. Lift out with slotted spoon and drain on paper towels. Strain oil from wok and set aside to cool (keep for future uses).
Turn heat to high in wok and add bean sauce, hoisin, soy sauce, red pepper flakes, water and sugar. Heat through for about 1 minute then add chicken. Stir until heated through. Sprinkle with peanuts and green onions. Stir quickly and serve immediately with rice.

 
REC: Chicken with Cashews (again, whatever meat)

Chicken with Cashews
(recipe originally from Fung Lum's Restaurant in Universal City, CA, but altered to our taste)
Serves 4-6

1/2 lb. boned chicken breast, cubed (about 2 cups chicken)
1/2 of an egg white
2 tsp. cornstarch
2 cups oil
3/4 cup cashews, toasted
3/4 cup diced celery
1/3 cup diced carrots
1/2 tsp. salt
1 tsp. sugar
1 tsp. sesame oil
2 tsp. Chinese rice wine or dry sherry
2 tbl. soy sauce
3 tsp. hoisin
3 tbl. water
2 cloves garlic, minced
2 green onions, chopped
1” piece of ginger root, minced

Stir egg white and 1/2 tsp. cornstarch together. Add chicken and toss to coat well. Set aside.

In bowl, stir together salt, sugar, remaining 1-1/2 tsp. cornstarch, sesame oil, rice wine, soy sauce and water.

Heat 2 cups oil in wok or large skillet to 275 deg. When oil reaches 275 deg, add diced chicken mixture, stirring slightly to separate pieces. When chicken turns evenly white (which it does rather quickly), remove with slotted spoon to paper towels. Remove all but 2 tbl. oil and reheat wok or skillet to 375 deg. Add celery and carrot and stir fry 2 minutes or until crisp-tender. Remove and add to chicken.

Return about 2 tbl. oil to wok and heat again. Add garlic, green onions and ginger root to wok and stir fry 20 seconds. Add chicken vegetable mixture and stir fry just to heated. Add seasonings from bowl and stir until well coated and heated. Sprinkle with more rice wine if desired. Add cashews and stir to mix in. Serve with hot rice.

 
REC: Chicken and Broccoli with Walnuts (use your bok choy instead)

Chicken and Broccoli with Walnuts

Makes 4 servings

Chicken:
White of 1 egg
1 tbl. soy sauce
1 tbl. cornstarch
1 tsp. minced, peeled fresh ginger or 1/4 tsp. ground
1 lb. boneless, skinless chicken breast, cut across grain into 1/4” wide strips

Sauce:
2 tbl. soy sauce
1/4 cup dry sherry or white wine
2 tsp. minced, peeled fresh ginger or 1/2 tsp. ground
2 tbl. honey
1-1/2 tsp. cornstarch
1 tsp. vegetable oil

To finish:
4 tbl. vegetable oil
4 cups broccoli florets
1 cup walnuts (toasted)
1/4 cup sliced green onions

Chicken: mix egg white, soy sauce, cornstarch and ginger in a bowl. Add chicken and stir to coat thoroughly.
Sauce: Mix all sauce ingredients in a small bowl.
To finish: In a wok or large skillet, heat 2 tbl. of the oil over high heat. Add broccoli and stir briskly for 1-2 min. until crisp-tender. Transfer to a large bowl. Add remaining 2 tbl. oil to skillet and heat over med-hi heat. Add chicken and cook 4-5 min., stirring constantly until pieces separate and turn white. Return broccoli to skillet; add walnuts and sauce mixture. Stir for 20-30 seconds until sauce thickens and chicken is glazed. Transfer to serving bowl and sprinkle with green onions.

 
Can you tell me how to sprout mung beans? I can't find fresh ones anywhere, and you gave me the

idea to sprout my own. I have a great egg-foo-yong recipe, but it needs fresh bean sprouts, so I never make it. I know I can find the beans, just don't know how to sprout them. Many thanks.

 
Egg foo-yung sounds good! I bought a sprouter jar with a stainless steel screen as it was so large.

It came with a complete set of directions for sprouting. However, I've used a large pickle jar with cheesecloth and a rubber band on the top with success. The larger the jar, it seems to me, the longer the sprouts get.

All I did was rinse the sprouts and leave them in water for several hours. Then I drained them through the strainer top and wrapped them in a kitchen towel with the strainer top not covered and put them on an angle on the kitchen counter. It took about 4 days. Twice a day or as my directions say, 3 times if it's warm and humid, I rinsed and drained them again before rewrapping. I had about half cup sprouts and my directions with the jar said you can use 1 cup, so I used them all. Big mistake. By the second day the jar was full and I had to remove about half. I saved some and tossed some. The rest I left in the jar til today, 4 full days. they pretty much filled the jar again. Next time, I'll use less, probably 14 cup or so.

You can also look on line, there are lots of sites with directions. I linked one site, but there are many, including videos. Look for sprouting mung beans. Good luck!

http://www.sproutpeople.com/seed/mung.html

 
REC: Egg Foo Yung. The secret is to just STIR the eggs and the other ingredients together with chop-

sticks, don't beat the eggs.

Egg Foo Yung

6 eggs
1 cup chopped onions
1 cup chopped meat (ham, shrimp, pork, etc.)
1 cup bean sprouts
4 Tbls. chopped green onions
1 Tbls. soy sauce
1 1/2 tsp. salt
1/4 tsp pepper

Gently STIR all together.

Heat 3/4 cup oil in skillet, fry 1/4 cup of egg mixture in oil til brown on both sides. (Make three or four at a time in the pan)

Sauce:

1 Tbls. cornstarch
1 1/2 cups chicken stock
2 tsp. molasses
1 Tbls. soy sauce

Combine, heat until thick.

 
Cheezz, I know I wrote an answer for this, but must have not posted. Thanks so much, I decided

to make a flank steak with bok choy and shiitakes last night. I love the looks of the other recipes, especially the chicken and broccoli and will probably it as written.

 
Chinese Noodles with Oyster Sauce Vegetables

Chinese Noodles with Oyster Sauce Vegetables


Serves 6
1 Lb. Chinese egg noodles
1 T sesame oil

1 Lb. Assorted vegetables:
Oil for stir frying
1/3 cup chicken broth

Aromatics:
2 T shredded scallions
2 T peeled, shredded ginger root
2 T minced garlic

Sauce:
6 T oyster sauce*
2 T soy sauce
1 T dry sherry
1 t sesame oil
1 t sugar

1-1/2 T cornstarch
2 T cold water

1. Combine ingredients for Sauce 1. Mix cornstarch and water into a liquid paste.
2. Prep vegetables and have separated according to cooking times, i.e. butternut squash needs more cooking time than mushrooms.
3. Bring water to boil in appropriate sized pot to cook noodles. Season water with a little salt and sesame oil. Cook noodles (the Chinese egg noodles cook really fast similar to other fresh pastas) and drain. Toss with a little sesame oil and arrange noodles on platter.
4. Heat oil in wok. When hot add aromatics and stir-fry until aroma rises. Add harder vegetables and stir-fry until partially done. Continue adding vegetables and stir-frying. Add vegetable broth to help steam harder vegetables.
5. Add sauce to wok and toss vegetables until coated and sauce is hot. Mix a little hot sauce into cornstarch slurry then return to wok. Toss until sauce is thickened.
6. Pour vegetables on top of noodles and serve.

Vegetables Suggestions-Onions, colored peppers, fresh waterchestnut (what a difference), butternut squash, snowpeas, snap peas, mushrooms, zucchini, yellow squash, baby carrots (frozen seem to work better than fresh), broccoli

*Oyster sauce is available in Asian grocery stores. I check the label for brands whose ingredients start with oyster extractives rather than water or something else. Oyster sauce is also great to put on a steak before you throw it on the grill.

 
This sounds so good. I love oyster sauce.

I am making these tonight for dinner with some chicken thighs.
I like to bake chicken wings at a really high temp until they are crispy, then toss them in a zip loc bag with oyster sauce. Delish! My friend used to brush her burgers with it before she grilled them. Thanks for posting this recipe!

 
You must log in or register to reply here.
Back
Top