Smoked Bean Sprouts Recipe
Ingredients
| 4 Chinese dried black mushrooms | ||
| 1 medium-size leek, white part only | ||
| Mung bean sprouts | 3/4 pound | |
| 1 teaspoon water chestnut powder or cornstarch | ||
| Oyster sauce | 1 Tablespoon | |
| Dark soy sauce | 1 1/2 Teaspoon | |
| Dry sherry | 1 Tablespoon | |
| Peanut oil | 1 1/2 Tablespoon | |
Directions
GETTING READY
1) With a cup of boiling water, cover the mushrooms and keep them soaked for about 30 minutes.
2) Cut off the root end of the leek and then lengthwise slice the leek in half. Wash under warm water in order to remove all the sand. Cut the halves into 3-inch lengths and then shred. Place in a small bowl and set aside.
3) On layers of paper towels, put the sprouts and then pat dry them.
4) Over the bowl, squeeze each soaked mushroom. With the help of a strainer lined with double thickness of cheesecloth or paper towels, strain and reserve 1 tablespoon of the liquid. Remove the tough stems from the mushrooms and then rinse them under cold running water so that the entire grit trapper in the gills is removed. Shred the mushrooms and add them to the bowl with the leeks.
5) Mix the water chestnut powder or cornstarch, oyster sauce, soy sauce and sherry together with the 1 tablespoon mushroom soaking liquid. Combine the ingredients together and stir well to dissolve.
MAKING
6) For about 2 minutes, heat a wok or skillet over high heat and then add the bean sprouts, keep a sprinkling aside for garnishing, if preferred. Stir fry without adding any oil for about 3 minutes or till the sprouts start to scorch. Move the cooked sprouts to a flat serving dish.
7) Put the wok or skillet back on high heat and add the peanut oil. At once add the mushrooms and leeks. Stir fry for 2 minutes.
8) Once again stir the oyster sauce mixture and add it to the vegetables in the wok or skillet all the once. Stir till the sauce has thickened.
9) Add the cooked bean sprouts and mix for some time. Move the preparation onto a serving dish.
SERVING
10) Serve hot or at room temperature after garnishing with a sprinkling of some fresh sprouts previously reserved.
1) With a cup of boiling water, cover the mushrooms and keep them soaked for about 30 minutes.
2) Cut off the root end of the leek and then lengthwise slice the leek in half. Wash under warm water in order to remove all the sand. Cut the halves into 3-inch lengths and then shred. Place in a small bowl and set aside.
3) On layers of paper towels, put the sprouts and then pat dry them.
4) Over the bowl, squeeze each soaked mushroom. With the help of a strainer lined with double thickness of cheesecloth or paper towels, strain and reserve 1 tablespoon of the liquid. Remove the tough stems from the mushrooms and then rinse them under cold running water so that the entire grit trapper in the gills is removed. Shred the mushrooms and add them to the bowl with the leeks.
5) Mix the water chestnut powder or cornstarch, oyster sauce, soy sauce and sherry together with the 1 tablespoon mushroom soaking liquid. Combine the ingredients together and stir well to dissolve.
MAKING
6) For about 2 minutes, heat a wok or skillet over high heat and then add the bean sprouts, keep a sprinkling aside for garnishing, if preferred. Stir fry without adding any oil for about 3 minutes or till the sprouts start to scorch. Move the cooked sprouts to a flat serving dish.
7) Put the wok or skillet back on high heat and add the peanut oil. At once add the mushrooms and leeks. Stir fry for 2 minutes.
8) Once again stir the oyster sauce mixture and add it to the vegetables in the wok or skillet all the once. Stir till the sauce has thickened.
9) Add the cooked bean sprouts and mix for some time. Move the preparation onto a serving dish.
SERVING
10) Serve hot or at room temperature after garnishing with a sprinkling of some fresh sprouts previously reserved.
Chef
