Stir-fried sprouts with omelette, dried fish and chilli

Stir-fried sprouts with omelette, dried fish and chilli

By
From
The Real Food of China
Serves
4-6
Photographer
Leanne Kitchen

Dried fish lends that unmistakable umami edge (the flavour that everyone in food circles is so fond of talking abut these days) to this stir-fried dish. The Chinese have been umami-fying their dishes long before the notion became so fashionable in the West.

Ingredients

Quantity Ingredient
50g dried salted fish
4 large eggs
sea salt
freshly ground black pepper
80ml vegetable oil
2 garlic cloves, finely chopped
400g mung bean sprouts
2 tablespoons clear rice wine
1 tablespoon light soy sauce
1 teaspoon caster sugar
2 large red chillies, seeded and finely shredded

Method

  1. Soak the dried fish in water for 30 minutes, or until softened, then drain well and pat dry with paper towel.
  2. Put the eggs in a bowl with 2 tablespoons water and whisk to combine well, then season with sea salt and pepper. Heat 3 teaspoons of the oil in a 20 cm heavy-based frying pan over a medium–high heat. Add half the egg mixture, swirling the pan to evenly coat the base with the egg, and cook for 2 minutes, or until the egg is firm on the base. Lift up the sides as the omelette cooks to allow uncooked egg to run underneath and cook. Carefully remove the omelette to a plate, cooked side down, then invert it back into the pan and cook for another 30 seconds, or until firm. Remove to a plate. Repeat with another 3 teaspoons of oil and the remaining egg mixture. When the omelettes have cooled slightly, transfer to a chopping board and slice into very thin strips.
  3. Heat the remaining oil in a wok over a medium heat, add the fish and cook for 2–3 minutes, or until golden, then remove using a slotted spoon.
  4. Increase the heat to medium–high, then add the garlic and bean sprouts and cook, tossing the wok often, for 2–3 minutes, or until the sprouts have softened. Add the rice wine, soy sauce, sugar, fish and omelette strips and toss to combine well. Season to taste with sea salt and pepper, then transfer to a platter. Scatter over the chilli and serve immediately.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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