Harmony Stir Fry
Tasty Chinese comfort food stir fry made of eggs, bean sprouts, carrots, now peas chives and sweet potato noodles
Ingredients
For the noodles:
- 3 oz dried sweet potato noodles
- 1 tsp dark soy sauce
- 1 tbsp low sodium soy sauce
- 1 tsp sesame oil
For the stir fry:
- 6 oz mung bean sprouts
- 2 cups snow peas
- 4 large eggs
- 1 tsp Shaoxing wine
- 4 tbsp canola oil
- 2 tbsp minced fresh ginger
- 4 garlic cloves minced
- 1 cup carrots julienned
- 1 tbsp oyster sauce
- 1 tbsp light soy
- 1/2 tsp sugar
- 1 tsp Chinese black vinegar
- 1/4 tsp Sichuan peppercorn powder
- 4 oz chives sliced into 2 inch pieces
- salt to taste if needed
Instructions
For the noodles:
- Break the noodles into 6 inch lengths and soak in cold water for 30 minutes. Bring a pot of water to a boil and cook for noodles for 4-7 minutes until they are soft but still have some chew. Drain and rinse under cold water and then mix with the dark soy, soy and sesame oil and set aside.
For the stir fry:
- Whisk the eggs with a tbsp of water and pinch of salt and set aside. Heat 1 tbsp oil in a wok or non stick frying pan until super hot, then add the eggs and cook, stirring occasionally until cooked through. Remove to a bowl.
- Mix the Shaoxing wine, soy sauce, oyster sauce, sugar, vinegar and Sichuan pepper in a bowl. Heat the rest of the oil in a wok and when smoking hot, add the carrots. Stir fry for a minute, then add the peas. Next add the ginger and garlic and stir fry briefly. Add in the bean sprouts, noodles, egg, and sauce and stir fry for a minute or two until everything is hot and well mixed. Taste and adjust salt if needed. Serve immediately.
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