Stir-fry Bean Sprouts, Chives & Seafood
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Stir-fry Beansprout, Chives & Seafood Recipe
The base recipe (beansprouts & chives) matches well with many types of protein. Change up the seafood in this recipe (I did one with Ikea meatballs!) and you will have a new dish.
- 1 tsp + 1 tsp cooking oil divided
- 100g seafood mix see cooking note below
- salt & pepper to taste
- 150g bean sprouts
- 75g Chinese garlic chives (韭菜) cut to 5-cm (2-inch) lengths, separate the bottom ends & the green portion
(A) Sauce (mix well in a small bowl)
- 1/2 tbsp oyster sauce
- 1/2 tsp soy sauce
- 1/2 tsp sugar
- 1 tsp sake or rice wine (optional)
- 1 tbsp water
- 1/4 tsp corn starch
- a small dash of white pepper powder
- Cook seafood. Heat 1 tsp oil in a wokpan. Add ginger, seafood and a dash of salt & pepper. Fry until cooked and set aside on a plate.
- Make the dish. Add the remaining oil to the pan. Add garlic and fry briskly until fragrant. Add bean sprouts, carrot and the bottom ends of the garlic chives. Stir fry until the bean sprouts just started to wilt, cover with lid and steam for 2 minutes. Add the remaining garlic chives. Give the sauce a good stir again and pour over the contents. Stir fry briskly until the bean sprouts and chives are well coated in the sauce.
- Stir in the previously cooked seafood, mix well and serve.
- This is my frozen seafood mix (shrimp, squid, clam meat), bought at Don Don Donki. Most Japanese supermarkets carry different brands of such frozen seafood mix which is very convenient for cooking. After thawing, pat the seafood dry on kitchen paper towels before use.
- You can use both Chinese or Japanese chives for this recipe. I used Chinese chives 90% of the time as they are cheap. Occasionally when the Japanese variety is on sale, I will get them as they last for many more days in the fridge. The Japanese chives being slightly fatter need a bit more time (still within a minute) to cook.