I used this recipe.
Tag Archives: chinese cuisine
This quick stir fry comes from World Vegetarian by Madhur Jaffrey. The seasoning is quite sufficient to obscure the pure raw taste of sprouts, unlike the in the sprout salad. Mung beans are blanched and then stir-fried with a sauce of ginger, garlic, spring onion, vinegar, sugar, soy sauce and sesame oil.
This is a Chinese variation of mung sprout salad. From trying this I have concluded reluctantly that I really only like bean sprouts when they are cooked into a sauce. The flavour is too strong for me to appreciate in a salad.
Using vegetarian oyster sauce, vegetable stock, and egg-free noodles makes this dish vegan. For mushrooms I chose Shiitake mushrooms and black fungus.
The beans here are lightly boiled, then seasoned with garlic, sesame, and soy sauce. Here’s the recipe. The garlic was a bit too pungent for me in this recipe.
After watching a friend make this, I tried it myself. It is quite simple and good. I cooked the potatoes until completely soft, which was longer than she did, because I had some stomach problems when I did not cook them fully.
Take some potatoes and peel them. Slice them into matchstick-sized pieces, then boil them until just barely cooked. Drain, rinse with cold water and set aside.
Mince some garlic and put it in a bowl, along with spices such as: chilli peppers, cayenne pepper, cumin powder, and five-spice powder. Heat some oil to just below bubbling, then pour it over the spices. While it is still cooking the spices, add in a pinch of sugar.
Next add some soy sauce, salt, and vinegar to the spice mixture. Add the spiced oil to the cooked potatoes and mix. Add some spring onion. You can also add boiled and cooled mu-err mushroom (black fungus) for a little variety.