Stir-fry Bean Sprouts, Chives & Seafood
I bought some bean sprouts & chives to make noodles, but the weekend past by quickly (aka I got lazy) without me doing any cooking. So before the veggies perished, I quickly made this stir-fry bean sprouts, chives & seafood (I had a pack of frozen seafood mix in the freezer). Previously, I had done a similar stir-fry with Ikea meatballs and I loved it. This version with seafood had a more refreshing taste than the rich-tasting Ikea meat balls. So besides eating it with rice, it will also taste good on its own with a light-tasting beer or sake when doing home izakaya.
Similar Recipe:
See Also:
- Stir-fry Bean Sprouts & Tricolor Peppers
- Stir-fry Vegetables (Yasai Itame)
- Stir-fry Royale Chives & Beansprouts
Ingredients & Preparation
I am using a frozen seafood mix which comes with a mix of shrimp, squid & clam meat. Thaw the seafood and pat them dry on paper towels before cooking. Lightly season the seafood with salt & pepper during stir-frying.
Rest of the Ingredients:
- The chives are cut to 5-cm (2-inch) sections.
- Beansprouts, chives (bottom) and carrot goes into the pan at the same time.
- The chives (green part) goes into the pan later as they cook more quickly.
- The stir-fry sauce is made with oyster sauce, soy sauce, sake, sugar, water, cornstarch and white pepper. Give the sauce a good stir again just before adding to the pan.
Make The Dish
Fry ginger and seafood with a bit of salt and pepper. Set aside on a plate.
In the same pan, cook bean sprouts, garlic chives (bottom end), carrot and garlic. Once the bean sprouts start to soften, cover with lid to steam for about 2 minutes.
Add the remaining chives and pour the prepared sauce evenly over the contents. Stir fry briskly to coat everything in the sauce.
Lastly stir in the cooked seafood, mix well and serve!
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.
Check out the ingredients and step-by-step photos on the previous page.
Ingredients:
- 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
Directions:
- 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.
Cooking Note(s):
- 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.