I can honestly say I wasn’t going to post this. We ( my dad and I ) were missing some ingredients, we were substituting sauces and we both had things to do… But what we created was phenomenal. We followed the basic recipe and guidelines for a salad in “The Big Book of Wok & Stir-fry”, but we had to remove tofu, oyster sauce, garlic chives, snow peas and scallions. Trust me, this recipe may look small but boy does it fill you up!
Stir-Fried Bean Sprouts and Mushrooms
1tbsp sweet & sour stir fry sauce
2tbsp low-sodium chicken stock
2 1/2 tsp peanut oil
2 cloves garlic, minced
8oz mushrooms, sliced
5oz bean sprouts
a few drops of sesame oil
1) Combine stir fry sauce and chicken stock in a small bowl, and set aside
2) Heat peanut oil in a large skillet over high heat. When very hot, add the garlic, reserving a small pinch.
3) Add mushrooms
4) When mushrooms have just turned brown, push them to the sides and add bean sprouts and chicken stock mixture in the center of the skillet. Let sit for about 25 seconds.
5) Mix all vegetables together and stir fry for about 1 minute. At the very last moment, add the extra garlic. Place in bowls and top with a few drops of sesame oil. Serve immediately.