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sprouts noodles Chinese chives vegetable oil green onion garlic much doubanjiang sugar soy sauce Shaoxing wine red miso oyster sauce water water sesame oil much much
Viewed: 130 - Published at: 5 years agoIngredients
- 1 bag Bean sprouts
- 50 grams Cellophane noodles
- 1/2 bunch Chinese chives
- 1 tbsp Vegetable oil
- 1/2 stalk Finely chopped green onion
- 1 clove Grated garlic
- 1 tsp or as much (to taste) Grated ginger
- 1 tsp Doubanjiang
- 1 tbsp Sugar
- 1 tbsp Soy sauce
- 1 tbsp Shaoxing wine
- 2 tsp Red miso
- 2 tsp Oyster sauce
- 100 ml Water
- 1 tsp with 1 tablespoonful of water Katakuriko slurry
- 1 tbsp Sesame oil
- 1 as much (to taste) Ra-yu
- 1 as much (to taste) Sansho pepper
Method
- Wash the sprouts and drain.
- Boil the cellophane noodles for 2 - 3 minutes (refer to the packaging).
- Drain and cut into pieces.
- Heat a pan with the ingredients marked over low heat until fragrant.
- Add the doubanjiang and cook together well until it spicy.
- Add the sprouts with a pinch of salt and pepper and stir-fry briefly.
- Add the mixed sauce marked before the sprouts get soft, and bring to a boil.
- Then add the cellophane and simmer.
- Add the chives and mix quickly.
- Add the katakuriko dissolved in water to thicken the sauce and sprinkle the sesame oil.
- Cook for a minute and sprinkle ra-yu and sansho to finish if you like.
