by Grace Young
This is a very simple and tasty side-dish. Andy said it would make a complete meal if I just tossed in some diced chicken or beef - and that it would.
Mise en place.
Bowl 2: Bean sprouts, carrots
Bowl 3: Scallions
Bowl 4: Salt
Bowl 5: Dry sherry, bean sauce, sambal oelek, soy sauce
The recipe calls for chili bean sauce which I did not have - so I mixed equal parts of ground bean sauce and sambal oelek. Next time I will reduce the salt by a quarter teaspoon, for I felt it was just a tad salty.
Prep of this stir-fry is pretty minimal and cook time is almost non-existent, maybe two minutes - if that. Just a quick rinse and spin-dry of the sprouts, julienning of the carrots and scallions - which is a snap if you have a kinpira peeler and a negi cutter (shown below), mincing a couple teaspoons of garlic, and mixing up of the sauce.
The garlic gets a quick stir in the wok before adding the vegetables, which get cooked for only a minute or so, just until the sprouts start to wilt. The scallions and salt are added along with the sauce and stir-fried for less than a minute more - and your done! You have yourself a delicious stir-fry.
Kinpira peeler on the left - negi cutter on the right.
Not only is this a healthy stir-fry (well, they all have been healthy), but Grace mentions, "when the weather's hot, it's important to eat more yin, or cooling vegetables like bean sprouts to restore balance to your body."
I read that cooling vegetables cool and calm the blood, and help remove toxins as well. For a list of other cooling (and warming [yang]) foods, head over to Ping Ming Health's website. I found it to be quite interesting, you may as well.
We have been asked not to post the recipes here on our blog. If you would like the recipe, you will find it on page 200, of Stir-Frying to the Sky's Edge, which you can purchase at your local bookstore or find it at your local library. I highly recommend purchasing the book - you won't be disappointed.