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Bean Sprout Stir-Fry With Chicken and Garlic Chives
Use either mung bean or soybean sprouts for this chicken stir-fry from Shanghai cuisine—mung bean sprouts are more tender and crisp.
👥 4 Servings👤 Betty Liu📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
📝 Preparation Steps
1
Slice the chicken thighs into thin ¼-inch (6-mm) slivers and toss with 1 tablespoon of the Shaoxing wine, 1 tablespoon of the soy sauce, the cornstarch, and the white pepper. Set aside.
2
Rinse the mung bean sprouts and let them drain for ⏱️ 5 minutes.
3
Heat a well-seasoned wok over medium-high. When hot, add 1 tablespoon of the cooking oil and swirl to coat. Add the bean sprouts and quickly stir-fry for about ⏱️ 30 seconds. Remove the sprouts to a bowl and set aside.
4
Wipe down the wok with a paper towel. Heat the wok again over high, until smoke wisps up from the surface. Add the remaining 2 tablespoons of cooking oil and swirl the wok to distribute it. Add the chicken, let sit briefly to sear, then stir-fry until the color has changed.
5
Pour in the remaining wine and soy sauce, then return the bean sprouts to the wok. Sprinkle the contents of the wok with the sugar and stir to combine.
6
Add the chives and quickly stir-fry them. Season with the salt, adding more or less according to taste. Drizzle with the sesame oil.
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