Japanese Moyashi Itami Pork And Bean Sprout Stir Fry Recipes

JAPANESE MOYASHI ITAMI (PORK AND BEAN SPROUT STIR FRY)

Steps:

• Blanch the bean sprouts for 20 seconds in lightly salted, boiling water. Drain and set aside.
• In a large stir fry pan, saute the garlic in a small amount of oil over medium heat for 1 to 1-1/2 minutes (don't brown). Add the pork and stir fry. As the pork is cooking, add a small splash of sake to coat the pork lightly and a small heaping spoonful of sugar. Cook until the pork is mostly done.
• Add the garlic chives (nira) and carrots and a small amount of soy sauce. Continue to stir fry at a slow to medium sizzle (medium heat) until combined.
• Add the bean sprouts and continue to cook stirring occasionally for 5-10 minutes until the bean sprouts are done (they should be just a little crisp). Season with salt and pepper (to taste) and a little more soy sauce if desired.
• Just before serving, add the ground sesame seeds (you can use whole sesame seeds if you want to be lazy). Serve with white rice.

STIR FRIED BEAN SPROUTS WITH SHRIMP

Steps:

• Mix the brown sugar in the soy sauce until dissolved and set aside.
• In large frying pan or wok, heat the oil on medium high.
• Saute carrots, scallions, and mushrooms, just until tender.
• Add the gingeroot and garlic, and season with salt and pepper. Add red pepper flakes if using.
• Stir until well mixed.
• Add the shrimp and soy sauce mixture and saute 3-5 minutes until the shrimp are cooked through.
• Add bean sprouts and stir until heated through. These don't take long. Just be sure not to overcook the beansprouts. They are best when still cruncy.

BEAN SPROUT VEGETABLE STIR FRY

Steps:

• Put the oil and mustard seeds in the wok and cover with a lid. The seeds will pop like popcorn and the wok must be covered or they will fly out.
• Prepare all the vegetables.
• Once the mustard seeds are brown, add all the seasonings except for the pine nuts and the corn starch.
• Add all vegetables except the bean sprouts.
• Cook until vegetables are partly softened. do not over cook.
• Add the bean sprouts and cook for 3 minutes.
• Drain liquid from the wok into a bowl.
• While wisking, slowly add corn starch.
• Return liquid to the wok and cook for another minute.
• Stir in pine nuts or add as topping.
• Serve as a side, with meat or on a bed of egg noodles.