Here's a recipe where you can use up your extra toge or beansprouts. I seem to always buy too much of it whenever I need some for stir fries and noodle dishes. So this is handy if you don't want to just throw them in the bin. The chicken gives it the protein you need to balance out the veggie plus if you've been cooking a lot of leche flans or creme caramel, this is one way to use up the egg whites though at just half a piece it probably won't dent your surplus that much. The recipe is adapted from Huang Su-Huei's Chinese Cuisine cookbook.
Stir-fried Beansprouts with Chicken
250 g boneless chicken meat - shredded or jullienned
250 g bean sprouts
1/4 cup oil
1/4 tsp salt
1/2 Tbsp cooking wine
1/2 egg white - slightly beaten
3/4 Tbsp cornstarch
1 tsp cornstarch
1 tsp cooking wine
3/4 tsp salt
3/4 tsp sugar
1 1/2 Tbsp water
dash of sesame oil
- In a bowl, mix the marinade: stir the salt in the cooking wine until dissolved.
- Add in the chicken, mix well. Mix in the egg white, mix well. Then add the cornstarch, mix well again. Set aside for about 20-30 minutes.
- Mix all the ingredients for the sauce in another bowl. Set aside.
Heat the wok and pour in the oil.
- Mix additional 1 Tbsp oil into the marinated chicken to make them separate easily during cooking.
- Once the oil in the wok is smoking, tip in the chicken and stir fry for about 3-4 minutes or until cooked. Remove from the wok and drain on paper towels.
- Remove the oil from the wok but retain about 2 Tbsp in it. Reheat wok.
- Stir fry the bean sprouts for a few minutes until slightly wilted.
- Add in the chicken and stir fry for 30 seconds.
- Turn up heat to high and mix in the sauce. Stir for a few seconds or until the sauce has thickened. Dish up and serve.