Stir fry Vegetable Recipe| MOYASHI TAMAGO ITAME In Japanese home cooking| Moyashi bean sprouts скачать в хорошем качестве

Stir fry Vegetable Recipe| MOYASHI TAMAGO ITAME In Japanese home cooking| Moyashi bean sprouts

LEARN HOW TO MAKE CRISPY SAVORY ASIAN STIR FRY WITH CRISPY MOYASHI BEAN SPROUTS & FLUFFY SCRAMBLED EGGS! For the full recipe and cooking tips, pls visit my website. https://japanmcconnell.com/japanese-m... You can use homemade Layu chili oil substitute for minced garlic ginger and sesame oil. https://japanmcconnell.com/homemade-l... INGREDIENTS 7 oz MOYASHI bean sprouts, rinsed and dried 7 oz baby bok choy, rinsed and dried ¼ cup Shiitake mushrooms, sliced ½ TSP fresh garlic, minced * ½ TSP fresh ginger, minced * 1 tbsp roasted sesame oil * *2 tbsp homemade Layu chili oil substitute for minced garlic & ginger and sesame oil *Check out the note for the recipe 1 tbsp Sake/white wine/ Chinese cooking wine For Scrambled eggs 2 whole eggs 1 tbsp milk salt and pepper to taste 1 tbsp vegetable oil or butter For Seasonings 2 tbsp dark soy sauce 2 tbsp oyster sauce 1 tbsp sugar ½ TSP Chinese chicken soup powder *Or chicken soup powder For A Slurry (Optional) 1 tbsp potato/cornstarch 1 tbsp water INSTRUCTIONS [Prep] Make homemade Layu chili oil if desired. [Prep] Divide the bok choy into green parts and stems. Cut the stems into half　vertically to cook them quickly and evenly. *Do not cut off the core on the bottom. [Make scrambled eggs] In a mixing bowl, mix 2 whole eggs, 1 tbsp of milk, and salt pepper to taste with a fork to combine well. 1. Oil the non-stick skillet, and preheat until about smoking. 2. Reduce the heat a little bit, pour the egg mixture at once, and stir a few times. Avoid over-stirring to keep fluffy scrambled eggs. 3. It should be for about 1-2 minutes. 4. Transfer eggs to a platter and set aside. 5. Clean the skillet if needed. (Simply, wipe off the dirt with a kitchen paper towel.) Add oil and preheat the skillet. 6. Add the stems of bok choy and stir until the oil coats them over medium-high, for about 1 minute. 7. Add sliced mushrooms and stir them for about 30 seconds. 8. Pour 1 tbsp of sake/white wine/Chinese cooking wine and cover the skillet with a lid immediately to trap the steam. 9. Cook them for 1-2 minutes. 10. Remove the lid and add green parts of the bok choy and MOYASHI bean sprouts. 11. Add sugar and Chinese soup stock and stir. 12. Return the scrambled eggs to the skillet and add dark soy sauce and oyster sauce. 13. Stir well, for about 1-2 minutes. 14. Turn off the heat and sprinkle fresh ground pepper to taste. 15. Serve the stir-fry immediately and enjoy. [Optional] Optionally, add a slurry (mix 1 tbsp of starch and 1 tbsp of water) to thicken the extra juice and sauce. Visit my blog about Japanese Cooking Recipes And Tips ❤ https://japanmcconnell.com/ Thank you for all your support. ❤ Enjoy Japanese cooking! 🍳 Have a nice day! 🌈 (ΦωΦ) Follow Japanmcconnell(ΦωΦ) Instagram:  / japanmcconnell   Pinterest:   / japanmcconnell   Twitter:   / mcconnell_rico   Facebook:  / japanmcconnell-100569239181891   Youtube ‪@japanmcconnellricoskitchen3593‬ [TIMESTAMPS] 00:00 Introduction 00:13 Skip Introduction (jump to Ingredients) 00:45 Make scrambled eggs 01:09 Cook The Ingredients 02:05 Season the stir fry 2:54 Ending & Videos to watch next