+
0 (0)

Vegetables

Chives stir-fried with bean sprouts (Ching chau sub choi)

Chives stir-fried with bean sprouts (Ching chau sub choi)
Los Angeles Times

Eileen Yin-Fei Lo's new "My Grandmother's Chinese Kitchen: 100 Family Recipes and Life Lessons" is a beautiful book. As an object, it's charming, though not in a coffee-table or chef-opus way. The only photographs inside are a few of the ... Read more

Total time: 10 minutes, plus 1 hour drying time | Serves 4 to 6
  • 3/4 pound bean sprouts
  • 2 tablespoons peanut oil
  • 2 teaspoons minced ginger
  • 1 1/2 cups chives, washed, dried, trimmed and cut into 1-inch pieces
  • 1/2 teaspoon salt

Step 1One hour before you'd like to stir-fry, bring 4 cups of water to a boil in a large pot. Add the bean sprouts and stir for 10 seconds. Turn off the heat, run cold water into the pot and drain. Boil and drain the sprouts a second time, then lay the sprouts out on a board to dry, loosening them with chopsticks occasionally to help the drying.

Step 2Heat a wok over high heat for 1 minute. Add peanut oil and coat the wok, using a spatula. When a wisp of white smoke appears, add the ginger and stir. When the ginger turns light brown, add the chives and fry, stirring well, for about 30 seconds or until the chives turn bright green. Add the bean sprouts, stir well, and cook for 1 minute. Turn off the heat, add the salt and toss well to season. Transfer to a heated dish and serve immediately.

Note: Adapted from "My Grandmother's Chinese Kitchen".

HAVE YOU TRIED


The Parlour Trick
The Parlour Trick

Beer zabaglione
Beer zabaglione

Artichokes barigoule
Artichokes barigoule

Osso buco alla Milanese
Osso buco alla Milanese

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Vegetables

Smoke-roasted carrots with spice-scented yogurt
Grilled romaine with fava beans and pecorino
Roasted carrots
Shanghai Stuffed Zucchini