Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, ground meat, garlic chives & bean sprouts - spicy chinese stir-fry. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Standard garlic chives (gau choy): Garlic chives look similar to chives, but their leaves are broad and flat instead of hollow. Their garlicky flavor enhances cooked dishes, particularly ones where the food is slowly simmered in a sauce, such as red-cooked stews or soups, or in stuffing. Wash the Chinese garlic chives clean, and pat them dry with a clean kitchen towel.
Ground Meat, Garlic Chives & Bean Sprouts - Spicy Chinese Stir-Fry is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Ground Meat, Garlic Chives & Bean Sprouts - Spicy Chinese Stir-Fry is something that I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can have ground meat, garlic chives & bean sprouts - spicy chinese stir-fry using 11 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Ground Meat, Garlic Chives & Bean Sprouts - Spicy Chinese Stir-Fry:
- Take 150 grams Ground pork
- Make ready 1 bunch Chinese chives
- Take 1 bag Bean sprouts
- Prepare 2 Eggs
- Prepare 1 Doubanjiang
- Get 1 tbsp Soy sauce
- Get 1 tbsp Sake
- Make ready 1 tsp Sugar
- Get 1 dash less than 1 tablespoon Sesame oil
- Get 1 dash Salt and pepper
- Prepare 1 tsp Chicken soup stock granules
They can also be treated more like a vegetable – try stir-frying garlic chives or stuffing them into dumplings. Ground meat, called mince or minced meat outside of North America (i.e. in U. K. and Commonwealth countries), and keema or qeema (Hindustani: क़ीमा (Devanagari), قیمہ (Nastaleeq), (pronounced [ˈqiːmaː])) in the Indian subcontinent, is meat finely chopped by a meat grinder or a chopping knife. Chives (allium schoenoprasum) have a light onion flavor, and their hollow, green leaves grace our summer salads, soups, omelets, and almost anything else that needs a hint of garlic or an herbaceous punch.
Instructions to make Ground Meat, Garlic Chives & Bean Sprouts - Spicy Chinese Stir-Fry:
- Wash the Chinese chives and cut into 5 cm length.
- Wash the bean sprouts and strain.
- Heat a big pan or a wok. Heat sesame oil and stir fry the ground pork.
- When the color of the ground pork starts to change, add chicken soup stock granules, salt and pepper. Add doubanjiang spicy bean paste if you like (The red lump in the picture is the doubanjiang).
- When the ground pork and doubanjiang are well incorporated, add the Chinese chives and bean sprouts and continue stir frying.
- Once the vegetables wilt, add sugar, sake, soy sauce and mix.
- You can also enjoy it without eggs. The egg will make the dish taste mild, so try either way.
- Drizzle the egg at the end. If consuming immediately, you can remove from heat when the egg is a little runny. But make sure to cook the egg well if you are planning to pack in an obento.
- Done.
They are a classic match for potato salad, but they are versatile enough to work with almost. Garlic chives are an edible that are definitely more garlic than chives. They look similar to ordinary chives at first glance too. But look more closely and the leaf texture is solid, flat, and rather chewy, quite different from the soft, rolled, hollow leaves of chives. Their misleading common name has led. stuffing, ground meat, eggs, garlic cloves, worchestershire sauce.
So that’s going to wrap this up with this exceptional food ground meat, garlic chives & bean sprouts - spicy chinese stir-fry recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
