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Categories:
spring onions sesame oil olive oil soy sauce Chinese rice wine mushroom bouillon granulated sugar salt
Viewed: 55 - Published at: 5 years agoIngredients
- 4 pieces kimchi quartered and shredded;
- 9/16 pound bean sprouts washed;
- 4 spring onions green onion, quartered and shredded;
- 3 drops sesame oil
- 2 tablespoons olive oil
- 1 teaspoon soy sauce
- 1 teaspoon chinese rice wine
- 1 teaspoon mushroom bouillon granulated
- 1 tablespoon sugar
- salt if needed
Method
- Blanch the bean sprouts in salted boiling water for 30 seconds, then rinse under cold water, drain well and set aside;
- Heat 2tbsp olive oil in a preheated wok;
- Stir fry the Kimchi in the wok until fragrant;
- Add bean sprouts, spring onions, along with 1tsp Chinese rice wine, 1tsp soy sauce, 1tbsp sugar and mushroom bouillon, continue to stir fry for further 2 minutes;
- Season with salt if needed (kimchi contains salt, so taste it before you add salt in), otherwise, sprinkle a few drop of sesame oil and serve.
