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.

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.