CLASSIC BEAN SPROUT STIR FRY
Steps:
- In a very hot wok, coat well with oil and add scallions, ginger and garlic. Season and stir. Quickly add the bean sprouts and stir-fry, flipping the sprouts around quickly. Check for seasoning. Serve immediately. May serve with rice.
STIR-FRIED COOKED DUCK WITH BEAN SPROUTS
Number Of Ingredients 7
Steps:
- 1. Bone and shred cooked duck. Blanch bean sprouts. 2. Combine oyster sauce, sherry, water and salt. 3· Heat oil. Add bean sprouts and stir-fry to heat (about 1/2 minute). Add duck and stir-fry to heat through. 4. Add oyster sauce mixture, stirring briefly to blend (about 1 minute). Serve at once. NOTE: Any leftover duck, whether it's white-simmered, red-cooked or roasted, can be used in this recipe. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
STIR-FRIED BEAN SPROUTS WITH SPROUTED BROWN RICE
The sprouts I find most often at the supermarket are mung bean sprouts. But lately I've also found pea sprouts, which are more delicate and have a delicious fresh flavor. The stir-fry time is much shorter for pea sprouts, about one to two minutes total.
Provided by Martha Rose Shulman
Categories dinner, easy, weekday, one pot, main course
Time 50m
Yield Serves three to four
Number Of Ingredients 14
Steps:
- Cook the brown rice, and keep warm. It takes about 40 minutes to cook, so while it's simmering you can prepare your ingredients for the stir-fry.
- In a small bowl or measuring cup, combine the soy sauce, rice wine or sherry, and the sesame oil. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm's length of your pan.
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water quickly evaporates in the pan. Add 1 tablespoon of the oil to the sides of the pan and tilt the pan to distribute. Add the garlic and ginger, and stir-fry for no more than 10 seconds. Add the red pepper, and stir-fry for one minute, then add the bean sprouts and scallions. Stir-fry for about 30 seconds. Add the salt, pepper and sugar. Toss together, and add the soy sauce mixture. Stir-fry for one to two minutes until the vegetables are crisp-tender. Stir in the cilantro, and serve with the rice.
Nutrition Facts : @context http, Calories 307, UnsaturatedFat 8 grams, Carbohydrate 46 grams, Fat 11 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 449 milligrams, Sugar 6 grams
HOISIN DUCK STIR-FRY
Looking for a quick midweek meal? You can rustle up this hoisin duck stir-fry in just 15 minutes flat. It's low in fat and calories, but full of flavour
Provided by Anna Glover
Categories Dinner, Supper
Time 15m
Number Of Ingredients 13
Steps:
- Heat a wok or a large frying pan over a high heat. Drizzle in 1/2 tbsp of the oil and stir-fry the duck for 5 mins until cooked through and golden. Set aside on a plate. Heat the remaining 1/2 tbsp oil and add the pak choi, onion, carrot and celery. Fry for another 5 mins until golden but still crunchy.
- Mix the vinegar, five spice, hoisin, 6 tbsp water, and cornflour together in a small bowl. Add to the wok with the veg along with the cooked duck. Stir well and simmer for 2-3 mins until the sauce thickens and coats the veg. Scatter with the spring onions and serve with noodles or rice and the lemon wedges for squeezing over.
Nutrition Facts : Calories 326 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 20 grams protein, Sodium 1.1 milligram of sodium
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