Chinese vegetables and bean sprouts is one of the easiest dish you could prepare. Instead of buying Chinese takeout, why not cook it yourself?
Tempting Chinese Vegetables and Bean Sprouts with Noodles
1 Garlic clove, crushed
3 Spring onions, sliced
1 Red pepper, deseeded and sliced
2 tablespoon Sesame seeds
1 tablespoon Dark soy sauce
3 oz Frozen peas
5 oz Bean sprouts
4 oz Broccoli florets
10 oz Chinese leaves, sliced
3 oz Shiitake mushrooms, sliced
8 oz Dried medium egg noodles
8 oz Canned bamboo shoots, drained
8 oz Canned water chestnuts, drained and halved
2 pints Vegetable stock
Fresh ginger, firmly chopped 1/2-inch piece
Bring the stock, garlic and ginger to a boil in a large saucepan. Stir in the noodles, red pepper, peas, broccoli and mushrooms and return to the boil. Reduce the heat, cover and simmer for 5-6 minutes, or until the noodles are tender.
Meanwhile, preheat the grill to medium. Spread the sesame seeds out in a single layer on a baking sheet and toast under the preheated grill, turning to brown evenly – watch constantly as they brown very quickly. Tip the sesame seeds into a small dish and set aside.
Once the noodles are tender, add the water chestnuts, bamboo shoots, Chinese leaves, bean sprouts and spring onions to the saucepan. Return the stock to the boil, stir to mix the ingredients and simmer for a further 2-3 minutes to heat through thoroughly.
Carefully drain off 10 fl oz of the stock into a small heatproof jug and reserve. Drain and discard any remaining stock and turn the noodles and vegetables into a warmed serving dish. Quickly mix the soy sauce with the reserved stock and pour over the noodles and vegetables. Season to taste with pepper and serve immediately.
* Serves 4.
There are 101 ways to cook this recipe so feel free to experiment and try other variations. You can also add more vegetables if you like.