You know with just a bit more money, you can buy the trimmed bean sprouts at the market? I'm sure I've seen it back in the states, and sometimes the vegetable vendors will pick out the tips and charge more when they have idle time tending the stand.
Unfortunately, I have to do the labor work myself this time. Such a time consuming task, but in order to achieve a more clean-cut bite, this step cannot be skipped. At least one good thing from picking the bean sprouts myself, I can save the tip, not the root, to other dishes, so nothing goes to waste.
Ponzu flavored cucumber and bean sprouts stir-fry -
Ingredients?
- 3 loosely packed cups trimmed bean sprouts
- 1 loosely packed cup chopped scallion (try to use the white section first)
- 3 to 4 skinny cucumbers
- 400 grams tender and lean pork
- 3 tablespoons ponzu sauce
- 1 garlic clove
- 2 tablespoons olive oil
- 1 teaspoon salt
- Some coarse black pepper
How?
Use tender and lean part of pork. I got a special piece from the shank, otherwise matsusaka pork jowl can be a good substitute. Slice to big bite size pieces and about 1mm thickness.
Trim-off both ends of the bean sprouts. Peel and chop the garlic. Destem and chop the scallion. Aim for the white section of the scallion and we need about 1 loosely packed cup of it. If not enough, mixing some green section is totally fine.
Trim-off the ends of skinny cucumbers then cut into about 2-inch sections. Now here's the fun part, use the side of the knife and smash the cucumber so it'll break into smaller sticks. We want that irregular edge so the sauce can better stay on the cucumber.
Bring out a pan and drizzle 2 tablespoons of olive oil. Switch to medium heat. Add in chopped scallion and garlic. Also add 1 teaspoon of salt and 1/2 teaspoon of coarse black pepper. Stir-fry till aromatic but not burn the garlic.
Transfer the pork over and cook till about 80% doneness.
Add in the cucumber and stir-fry for one minute. Then add in the bean sprouts, stir-fry for another minute.
Season with 3 tablespoons of ponzu, mix and give it a taste test. Adjust the seasonings if needed. I prefer leaving some sauce so I can scoop that and add to my rice to eat together with. Otherwise you can use high heat and reduce the sauce a bit.
Plate and sprinkle some more coarse black pepper all over.
This is a pretty big portion stir-fry recipe, so do halve all the ingredients used for a "regular" serving instead.
So what did I do to the tips being picked out? Half of them went to a chopped veggies stir-fry dish, and the other half was used in a fried rice. Me and Mister's meals during that few days were fulled of bean sprouts.
Other bean sprouts recipes:
- Chinese braised noodles with vegetables and pork 青菜豬肉煨麵
- Worcestershire sauce stamina stir-fry with Chinese chives, bean sprouts, and pork belly
- Canned tuna cold dish with bean sprouts and shio kombu
- Bean sprouts cold dish with spicy fermented bean paste 涼拌豆芽
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