Japanese Moyashi Itami (Pork and Bean Sprout Stir Fry) |
|
 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
I observed this being made when I was in Japan. All measurements are approximate since nothing was originally measured. The amounts listed are my best guesstimate. Ingredients:
1 tablespoon oil |
2 garlic cloves, minced |
12 ounces pork, thinly sliced |
2 tablespoons sake |
2 teaspoons sugar |
1 tablespoon soy sauce |
1/2 medium carrot, finely sliced |
1 bunch garlic chives, cut in 1-inch slices (nira) |
4 cups bean sprouts |
salt, to taste |
pepper, to taste |
3 tablespoons sesame seeds, ground |
Directions:
1. Blanch the bean sprouts for 20 seconds in lightly salted, boiling water. Drain and set aside.
2. In a large stir fry pan, saute the garlic in a small amount of oil over medium heat for 1 to 1-1/2 minutes (don't brown). Add the pork and stir fry. As the pork is cooking, add a small splash of sake to coat the pork lightly and a small heaping spoonful of sugar. Cook until the pork is mostly done.
3. Add the garlic chives (nira) and carrots and a small amount of soy sauce. Continue to stir fry at a slow to medium sizzle (medium heat) until combined.
4. Add the bean sprouts and continue to cook stirring occasionally for 5-10 minutes until the bean sprouts are done (they should be just a little crisp). Season with salt and pepper (to taste) and a little more soy sauce if desired.
5. Just before serving, add the ground sesame seeds (you can use whole sesame seeds if you want to be lazy). Serve with white rice.
|
|