Garlic sprout stir fry with beef
Here’s another of those nice-food-if-you-can-get-it recipes, the “it” in this case being the tricky to find main ingredient: garlic sprouts.
Though, on second thought, there’s really no good reason these should be so hard to find in the West. They’re just the young green plants you get from a garlic bulb when you plant it in the ground.
Garlic sprouts seem to be a popular ingredient in Chinese cooking, and we also eat them in Japan, usually with beef. The taste is garlicky, but milder than the bulb’s and they have a unique sweetness that’s not weighed down by a strong smell. Their crunchy texture survives a fair amount of cooking.
Here in Montreal you can find Garlic Sprouts at the big Chinese/Vietnamese/Cambodian grocery superstore: Kim Phat.
Ingredients (for two):
- Beef – 200g (Pork is also ok)
- One bunch of Garlic Sprout
- Optional: Bean sprouts and/or mushrooms
- Soy sauce – One tablespoon
- Potato starch – Two tablespoons
- Oyster sauce – One tablespoon
- Sake or Shaoxing wine– Two tablespoons
- Sugar – One teaspoon
- Oil – One table spoon
- Cut garlic sprouts in 3 cm long segments.
- Slice the beef in stripes and marinade it with soy sauce
- Sprinkle the beef with potato starch
- Mix well with your hands, massaging the seasoning into the meat
- Optional: Trim off the stringy ends of the bean sprouts with your hands. (→See Moyashi itame)
- Mix the sauce: Oyster sauce, Shaoxing wine (or sake) and sugar
Click to enlarge
- Add cooking oil to a large frying pan and heat over a high flame
- Add the beef and stir fry until most of the surface of the meat has changed color
- Add garlic sprout, keep stirring
- When everything looks properly cooked (about 5 minutes), add mixed oyster sauce to taste
- Stir fry briefly while liquid evaporates.
- Serve hot
Today we had garlic sprout stir fry with beef, white rice, miso soup and potato salad.