Whole Foods Friday: Cooking with Bean Sprouts
cookistry
cookistry
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Ingredients

  • 1 quart low-sodium chicken or vegetable stock
  • 2 tablespoons soy sauce
  • 2 teaspoons 5-spice powder
  • 1/4 teaspoon dried ground ginger
  • Splash of Worcestershire sauce
  • 1 teaspoon rice wine vinegar
  • 3 tablespoons cornstarch
  • Pinch of garlic powder
  • 1 1/2 cups bean sprouts
  • 2 scallions, thinly sliced
  • 1 large rib of bok choy, thinly sliced
  • 1 rib of celery, thinly sliced
  • 1 cup julienned mushrooms
  • Pinch of salt
  • 1/4 cup all purpose flour
  • 4 eggs 1 teaspoon toasted sesame oil
  • Vegetable oil, for cooking
  • 1 tablespoon vegetable oil
  • 1/2 pound mushrooms, sliced
  • 4 stalks bok choy, sliced
  • 1 yellow squash, sliced lengthwise, then sliced into half-moons
  • 6 green onions, sliced on a diagonal
  • 1 tablespoon soy sauce
  • Several grinds black pepper
  • 2 cups bean sprouts

Instructions

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