Soybean Sprouts Tofu Stir-Fry 清炒大豆芽豆幹
A few ingredients, a good wok, a hot hot fire, a few basic condiments and a brief few minutes of frantic cooking time will present you with a dish to remember. Bright fresh flavors simple and true, the special wonderful aroma of wok hay 鑊氣.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/2 lb soybean sprouts
- 2 squares of dried tofu , sliced
- 2 tbsp peanut oil
- 2 slices of ginger
- 1 tbsp rice wine
- 1 cup chicken stock
- 1/4 tsp ground white pepper
- 1 tsp corn starch
- 1 tbsp water
- 1/4 cup spring onions, cut in rounds
- 2 tsp sesame oil
Instructions
- 1
Wash the soybean sprouts and shake dry.
- 2
Heat the wok at medium high until just smoking, add oil and ginger, swirl to flavor the oil.
- 3
Add bean sprouts, stir until sprouts evenly covered with oil.
- 4
Add sliced dried tofu. Add rice wine. Keep on stirring and flipping for about two mins or until bean sprouts lightly browned in spots.
- 5
Add stock, white pepper, cover and let cook 2 mins until liquid reduces.
- 6
Mix starch and water together and pour into wok, stirring and watching as the sauce thickens.
- 7
Turn off heat, add spring onions and sesame oil, toss and serve.