Once I tried mung bean sprouts as a Korean side dish I knew that there was no turning back for me. I used to hate bean sprouts until I tried mung bean sprouts which are thinner, smaller, and don't taste like dirt and grass no matter what you do to them. Ever since I tried them, I've been having fun making "Korean Style Bean Sprouts (Kongnamul Muchim)" and on occasion Vietnamese style pickled mung beans sprouts (I will post the recipe eventually). Lately I've been coming up with vegetable stir fries to use mung bean sprouts in and on a day that I was craving mung bean sprouts and shrimp I came up with this recipe. The next time that you're in the mood for a light but filling shrimp and vegetable stir fry, why not try this recipe for a quick lunch or dinner?
Ingredients:
-1/2 a lb. of medium sized raw shrimp
-1 1/2 cups chopped Napa cabbage or bok choy
-2 7 oz. bags mung bean sprouts
-1 cup chopped white mushrooms or baby bella mushrooms
-1/2 cup chopped red onions
-1/4 cup chopped green onions
-1/2 cup chopped carrots
-rice for serving
Sauce:
-2 tbs. oyster sauce or vegetarian oyster sauce
-2 tbs. sesame oil
-2 tbs. minced garlic
-1 tbs. brown sugar or mirin
-1 tsp. ground ginger
-1 tbs. soy sauce
Steps:
Thoroughly rinse the bean sprouts in a colander and check for dirt. Mix seasonings for sauce in a small mixing bowl. Heat a wok or large pan on med-high heat and add vegetables and half of the sauce. Cook for about 10 minutes or until the bean sprouts, cabbage, and carrots are softened halfway.
Add the shrimp and rest of the sauce. Cook until the shrimp turns pink about 6 minutes. Serve with rice. Enjoy!
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