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[RECIPE ONLY] YASAI-ITAME: MOYASHI Bean Sprouts, Fluffy Eggs, and bok choy Stir Fry

Savory Bean Sprouts & Fluffy scrambled Eggs Stir Fry Food & Recipes
Savory Bean Sprouts & Fluffy scrambled Eggs Stir Fry

MOYASHI Bean Sprouts, Fluffy Eggs, and bok choy Stir Fry

Rico McConnellRico McConnell
Easy and savory bean sprouts & scrambled eggs stir fry with crunchy baby bok choy and sweet shiitake mushrooms. Season this dish with the perfect combination of Asian condiments-soy and oyster sauce. Avoid over cook MOYASHI bean sprouts!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Side Dish
Cuisine Asian
Servings 2 servings

Ingredients  

  • 7 oz MOYASHI bean sprouts, rinsed and dried
  • 7 oz baby bok choy, rinsed and dried
  • ¼ cup Shiitake mushrooms, sliced
  • ½ TSP fresh garlic, minced *
  • ½ TSP fresh ginger, minced *
  • 1 tbsp roasted sesame oil *
  • *2 tbsp homemade Layu chili oil substitute for minced garlic & ginger and sesame oil *Check out the note for the recipe
  • 1 tbsp Sake/white wine/ Chinese cooking wine

For Scrambled eggs

  • 2 whole eggs
  • 1 tbsp milk
  • salt and pepper to taste
  • 1 tbsp vegetable oil or butter

For Seasonings

  • 2 tbsp dark soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp sugar
  • ½ TSP Chinese chicken soup powder *Or chicken soup powder

For A Slurry (Optional)

  • 1 tbsp potato/corn starch
  • 1 tbsp water

Instructions 

  • [Prep] Make homemade Layu chili oil if desired.
    *RECIPE
    Homemade Layu
  • [Prep] Divide the bok choy into green parts and stems. Cut the stems into half vertically to cook them quickly and evenly. *Do not cut off the core on the bottom.
  • [Make scrambled eggs] In a mixing bowl, mix 2 whole eggs, 1 tbsp of milk, and salt pepper to taste with a fork to combine well.
    Oil the non-stick skillet, and preheat until about smoking.
    Reduce the heat a little bit, pour the egg mixture at once, and stir a few times. Avoid over-stirring to keep fluffy scrambled eggs.
    It should be for about 1-2 minutes.
    Transfer eggs to a platter and set aside.
  • Clean the skillet if needed. (Simply, wipe off the dirt with a kitchen paper towel.) Add oil and preheat the skillet.
  • Add the stems of bok choy and stir until the oil coats them over medium-high, for about 1 minute.
  • Add sliced mushrooms and stir them for about 30 seconds.
  • Pour 1 tbsp of sake/white wine/Chinese cooking wine and cover the skillet with a lid immediately to trap the steam.
    Cook them for 1-2 minutes.
  • Remove the lid and add green parts of the bok choy and MOYASHI bean sprouts.
  • Add sugar and Chinese soup stock and stir.
  • Return the scrambled eggs to the skillet and add dark soy sauce and oyster sauce.
    Stir well, for about 1-2 minutes.
  • Turn off the heat and sprinkle fresh ground pepper to taste.
  • Serve the stir-fry immediately and enjoy.
  • [Optional] Optionally, add a slurry (mix 1 tbsp of starch and 1 tbsp of water) to thicken the extra juice and sauce.

Video

Notes

©Japanmcconnell/Rico McConnell- Content and photographs are copyright protected. Sharing this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Keyword baking powder, Bento, Bok Choy, Easy, Egg, frying pan, Healthy, Kid-friendly, Stir-fry, Vegetables, Vegetarian
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