Text 30438, 92 rader
Skriven 2009-10-27 20:26:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Sprouts 312
===================
 DS> All the directions we have gathered from the web talked about rinsing
 DS> and draining twice a day.  That is what we have done.

That's more time-consuming than the method I learned, and
it should produce moister, fatter sprouts. It's disappointing
that it didn't seem to.

 DS> They got to a stage where we decided to harvest.  From one night to
 DS> the next day, they started producing roots and leaves.  Gail made her
 DS> Kung Pao Chicken yesterday with them.  She picked off the root part (it
 DS> was rather hard and fiborous) and used the rest of it as they were. 
 DS> Tasted like bean sprouts to us:-}}

Only the highest-class Chinese restaurants pick off
the root part - the rest leave it on, which I used
to think gross; but it's been so long since I've been
to a highest-class Chinese restaurant that my esthetics
have given up. My mother, by the way, used to pick off
the root part when she used sprouts.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Egg Foo Yung (Foo Yung Don)
 Categories: Chinese, Eggs
   Servings: 10

    1/2 lb Fresh bean sprouts
    1/2 md Yellow onion
    1/4 lb Chinese BBQ Pork
     10 tb Oil, approximately
      1    Bamboo shoot tip (canned) or
    1/2 c  Sliced bamboo shoots
      1    Green onion, finely chopped
      1 tb Sesame seeds
    1/2 ts Salt
    1/2 ts Sugar
      6 lg Eggs
      1 ts Oyster sauce
    1/2 ts Thin soy sauce

MMMMM------------------------------GRAVY-----------------------------------
      1 cn (2 cups) chicken broth
    1/3 c  Sliced mushrooms, optional
    1/2 ts Salt
    1/2 ts Sugar
           Dash of pepper
      1 ts Dark soy sauce
      3 tb Cornstarch
      6 tb Cold water

  1. Wash and drain bean sprouts.

  2. Cut onion into thin slices.

  3. Cut pork into thin strips, julienne style.

  4. Heat wok, adding 1 tablespoon oil.  Stir-fry bean sprouts, onion, BBW
  pork, and bamboo shoots for 2 minutes with 1/2 teaspoon salt and 1/2
  teaspoon sugar.  (Do not overcook.)  Let cool before using.

  5. In a separate bowl beat the eggs, add oyster sauce and soy sauce; mix
  well.

  6. Add the stir-fried ingredients and mix thoroughly.

  7. Heat wok, add 1 tablespoon oil and drop 1/2 C. of the mixture in the
  wok.  Fry about 2 minutes on each side.  Place on serving dish and set
  aside.

  8. Repeat procedure with remaining oil and mixture.

  9. Pour gravy, over patties and garnish with the chopped green onion and
  toasted sesame seeds.

  Toast sesame seeds in a dry frying pan, without oil for 3 minutes.

  GRAVY:

  1. Bring broth to a boil.

  2. Add mushrooms, salt, sugar, pepper and dark soy sauce.

  3. Prepare thickening made with the cornstarch and cold water; add the
  seasoned broth and cook for 1 minute.

  SOURCE: Chopsticks, Cleaver, and Wok.

MMMMM

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