Easy recipe for "Wok fried soybean sprouts and kikurage mushrooms"!

Kinurage (kikurage) is often used in Chinese cooking. It may not appear often at home, but it is surprisingly easy to prepare. Here is a simple recipe for "Chinese Stir-Fried Bean Seedlings and Jew's Sprouts.

Chinese Stir-Fried Bean Seedlings and Jew's Ear

Ingredients

10 g dried kikurage
2 eggs
1 bag bean sprouts
1 tablespoon sesame oil
1 teaspoon chicken broth
1 teaspoon soy sauce

Dried kikurage (kikurage is a type of kikurage that can be doubled in volume by 10 times when rehydrated) is used.

Preparation

1. soak dried kikurage in hot water for 15 minutes and drain.


Wash soybean sprouts lightly and cut into 4 cm pieces. Beat the egg and set aside.


Put sesame oil in a frying pan, add kikurage mushrooms and saute over medium heat for 3 minutes.


Add soybean sprouts and saute for 1 minute.


Add beaten egg, chicken broth, and soy sauce and stir-fry for 1 minute.

How does the stir-fried bean sprouts and kikurage taste?

The contrast in texture between the crispy kikurage and the crispy bean sprouts is nice. The fluffy egg adds a mild richness to the dish. The seasonings have just the right amount of saltiness and umami, and the sesame oil gives the dish a rich flavor.


The key is to add the bean sprouts and egg later. This gives the dish a more lively texture and makes it even more delicious.