Stir Fried Bean Sprouts With Mushrooms Recipe
Ingredients
| Dried black mushrooms | 8 Medium | |
| Bean sprouts | 3/4 pound | |
| Vegetable oil | 2 Tablespoon | |
| Garlic | 1 Clove (5gm), finely chopped | |
| 1 teaspoon finely chopped ginger root | ||
| Water | 1/2 Cup (16 tbs) | |
| Cold water | 1 Tablespoon | |
| Soy sauce | 1 Tablespoon | |
| Cornstarch | 2 Teaspoon | |
| 2 green onions (with tops), cut into 1-inch pieces | ||
Directions
Soak mushrooms in warm water until soft, about 30 minutes; drain.
Remove and discard stems; slice caps.
Rinse bean sprouts in cold water; drain.
Heat oil in wok or skillet until hot.
Add mushrooms, bean sprouts, garlic and ginger root; stir-fry 2 minutes.
Stir in 1/2 cup water; heat to boiling.
Mix 1 tablespoon water, the soy sauce and cornstarch; stir into vegetable mixture.
Cook and stir until thickened, about 20 seconds.
Garnish with green onions.
Remove and discard stems; slice caps.
Rinse bean sprouts in cold water; drain.
Heat oil in wok or skillet until hot.
Add mushrooms, bean sprouts, garlic and ginger root; stir-fry 2 minutes.
Stir in 1/2 cup water; heat to boiling.
Mix 1 tablespoon water, the soy sauce and cornstarch; stir into vegetable mixture.
Cook and stir until thickened, about 20 seconds.
Garnish with green onions.
Chef
