{"id":548,"date":"2007-11-16T20:15:39","date_gmt":"2007-11-16T20:15:39","guid":{"rendered":"http:\/\/scientopia.org\/blogs\/goodmath\/2007\/11\/16\/friday-recipe-chicken-and-bean-sprouts\/"},"modified":"2007-11-16T20:15:39","modified_gmt":"2007-11-16T20:15:39","slug":"friday-recipe-chicken-and-bean-sprouts","status":"publish","type":"post","link":"http:\/\/www.goodmath.org\/blog\/2007\/11\/16\/friday-recipe-chicken-and-bean-sprouts\/","title":{"rendered":"Friday Recipe: Chicken and Bean Sprouts"},"content":{"rendered":"<p> This is a very simple, authentic chinese dish. It&#8217;s a great example of what real chinese food<br \/>\nis like &#8211; it&#8217;s a lot lighter and more delicate than what&#8217;s typically passed off as Chinese food in the US. You should really go to a chinese grocery store for the bean sprouts: you&#8217;ll get them fresher, and a<br \/>\nhell of a lot cheaper. (My local chinese grocery sells bean sprouts for under $1\/lb; at the local<br \/>\ngrocery store, I can buy one-half a pound of sprouts for $4.) Like most real chinese food, a this isn&#8217;t<br \/>\na full meal by itself &#8211; a real chinese meal has several contrasting dishes served together. <\/p>\n<p><b>Ingredients<\/b><\/p>\n<ul>\n<li> 1 lb. fresh bean sprouts.<\/li>\n<li> 1\/2 large onion, sliced thin.<\/li>\n<li> 3 large dried black mushrooms.<\/li>\n<li> 1 teaspoon sugar. <\/li>\n<li> 1 teaspoon salt. <\/li>\n<li> 3 tablespoons soy sauce.<\/li>\n<li> 2 tablespoon vodka.<\/li>\n<li> 2 chicken breasts, sliced into long thin strips.<\/li>\n<li> 3 scallions, green parts sliced thin.<\/li>\n<\/ul>\n<p><b>Instructions<\/b><\/p>\n<ol>\n<li> Remove the soaked mushrooms from the water, squeeze the excess water out, and<br \/>\nslice them into narrow strips.<\/li>\n<li> Take the sliced chicken breast, and mix in 1 tablespoon of the<br \/>\nsoy, and 1 tablespoon of the vodka, and let it sit for five minutes.<\/li>\n<li> Heat a pot of boiling water, and blanch the bean sprouts for about 1 minute,<br \/>\nthen remove and rinse with cold water.<\/li>\n<li> Heat a wok on high heat, until it&#8217;s smoking hot. Put in about 1 tablespoon of<br \/>\noil, then add the chicken, and stir fry until it&#8217;s browned and just barely cooked through. Then remove it<br \/>\nthe wok, and put it aside. Try to leave as much of the oil from cooking the chicken as you can in<br \/>\nthe wok.<\/li>\n<li> Add a bit more oil to the wok &#8211; just enough to be able to cook the onions. Make sure the<br \/>\nwok is <em>really<\/em> hot, then add the onions. The idea is to get them to brown on the outside,<br \/>\nwhile the centers are still almost raw. <\/li>\n<li> As soon as they start to brown a bit, add in the bean sprouts, and stir around. This will cool<br \/>\nthe wok a bit, because of the bulk of the sprouts.<\/li>\n<li> Add the mushrooms, the salt, the sugar, the remaining soy and vodka, and the chicken. <\/li>\n<li> Stir around until the sprouts are nice and hot. Add the scallions, give it one last<br \/>\nstir, and then dump it into a serving bowl.<\/li>\n<\/ol>\n<p> Serve it with rice.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is a very simple, authentic chinese dish. It&#8217;s a great example of what real chinese food is like &#8211; it&#8217;s a lot lighter and more delicate than what&#8217;s typically passed off as Chinese food in the US. You should really go to a chinese grocery store for the bean sprouts: you&#8217;ll get them fresher, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[55],"tags":[],"class_list":["post-548","post","type-post","status-publish","format-standard","hentry","category-recipes"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p4lzZS-8Q","jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"_links":{"self":[{"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/posts\/548","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/comments?post=548"}],"version-history":[{"count":0,"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/posts\/548\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/media?parent=548"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/categories?post=548"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/tags?post=548"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}