I enjoy Oriental foods, but miss the fried rice. This recipe has a great substitute for that and it will surprise you. Bean Sprouts! Yep, and it works really nice for a very low carb meal. If you don't have a wok, don't fret. I did mine in a skillet and it came out just fine. You may find you need a little more oil because of the shape of the pan.Ingredients
1 tablespoon sesame oil
3 cups fresh bean sprouts roughly chopped
3 scallions sliced on diagonal use white and green parts
3 eggs lightly beaten
1-2 tablespoons of sesame seed oil (you can use less if you have a Wok)
2 cloves garlic, minced
2 teaspoons fresh ginger, minced
1/2 pound chicken breast sliced thin into 3" strips
1 cup carrots thinly sliced in 3" strips
1 cup snow peas trimmed
1 tablespoon Ponzu (or soy sauce)
1 tablespoon fresh lemon juice (zest it before you squeeze it)
1 tablespoon mirin or rice wine
Heat 1 tablespoon of oil in a wok over high heat. Add the bean sprouts and scallions and stir fry for 1-2 minutes stirring often. Remove from wok and set aside.
Add 1-2 tablespoons oil to wok and stir fry the garlic and ginger until fragrant, about 30 seconds.
Add chicken to garlic and ginger and cook until no longer pink and begins to brown, about 4 minutes. Push chicken to the sides of the wok or remove to a plate and keep warm.
Add snow peas and carrots to wok and stir fry for about 2-3 minutes until carrots begin to get tender crisp. Put chicken back into the vegetable mix and toss.
While that is cooking add your eggs to a small skillet that has been sprayed with cooking spray and cook until done through. Mix them with your bean sprouts. Portion out into bowls.
Pour in the Ponzu, Mirin and Lemon juice in the vegetable and chicken stir fry and cook for about 2 more minutes. Place chicken mixture over the bean sprouts and top with lemon zest. Serve with soy sauce and chopsticks.
- Serves 4 (approx 1 cup of sprouts and 1 cup of stir fry)