CHICKEN AND BEAN SPROUTS STIR-FRY
Try homemade Chinese dishes with this easy, healthy and delicious bean sprout stir-fry that only takes minutes to put on your table!
INGREDIENTS
FOR THE CHICKEN MARINADE, YOU MUST:
- 8 ounces of chicken thighs
- (or chicken breast, cut into thin strips, 225g)
- 1 teaspoon of cornstarch
- ½ teaspoon of soy sauce
- 1 tablespoon of water
- 1 teaspoon of vegetable oil
FOR THE REST OF THE DISH, YOU NEED:
- 2 garlic cloves (minced)
- 2 teaspoons of Shaoxing wine
- ¾ teaspoon of salt
- 5 shiitake mushrooms (fresh or dried / reconstituted, sliced)
- 1 pound of fresh mung bean sprouts
- 4 green onions (halved lengthwise, then into 2-inch pieces, white and green parts separated)
- 3 tablespoons of vegetable oil (divided)
- 1/8 teaspoon ground white pepper
- 1 teaspoon of cornstarch (dissolved in 2 teaspoons of water)
- 2 teaspoons of oyster sauce
- teaspoon of sesame oil
- ¼ teaspoon of MSG (definitely optional, really gives that extra restaurant flavor)
INSTRUCTIONS
First, for the chicken, mix 1 tablespoon of water with the chicken strips until the water is completely absorbed by the meat. Add the oil, soy sauce and cornstarch and stir until combined. Leave to rest for 20 minutes.
Next, wash the mung bean sprouts in a large bowl of cold water, leaving the bean sprouts in the water for two to three minutes to rehydrate. This step not only washes the germs but also allows them to absorb some of this cold water to regain their freshness and crunch. Transfer them to a colander, placing them over a bowl or sink to allow excess water to drain completely. The root part of the bean sprout can be a bit stringy and nasty, and some people pinch it - but a word of warning is that it's a lot of work, so we usually just settle for a few good cold water rinses. . .
Finally, prepare the other ingredients, namely the green onions, garlic and mushrooms. It is very important to cook this dish quickly so that your bean sprouts do not turn into porridge. If you're not very good at adding quick scoops of spices, oils, and sauces, it's best if all of these ingredients are prepared and measured out ahead of time, in addition to the fresh ones.
Heat your wok over high heat until it starts to smoke and spread 2 tablespoons of oil around the edge of the wok. Add the chicken and use your spatula to distribute the meat evenly on the wok. Sear for an additional 20 seconds (i.e. without mixing the chicken), sauté for an additional 20 seconds and transfer the chicken to a bowl.
Add another tablespoon of oil to the wok, along with the mushrooms and the white parts of the scallions. Sauté for 10 seconds and add the garlic. You should have the wok on the highest heat possible at this point!
Then add the mung bean sprouts and sauté everything together. Spread the Shaoxing wine around the perimeter of the wok and stir everything quickly. Then add the oyster sauce, salt, sesame oil, white pepper, and MSG, if using.
Return the chicken to the wok, with any liquid in the bowl and the green portions of the scallions. Again, the burner should be at peak heat at this point! One quick trick that Kaitlin learned to cook on a narrow stovetop in college is to hold the wok between two gas burners on maximum heat, to get as much heat as possible!
Sauté for another 10 seconds until well combined, making sure to spread the mixture around the sides of the wok to get this hei wok sear and flavor. There will be some liquid in the wok and when it is bubbling, stir in the cornstarch and water mixture.
Sauté for another 15 seconds or so, until the mung bean sprouts just start to turn transparent. Happy Cooking Time.
