Bean Sprouts With Scallions Recipes

Steps:

• In a very hot wok, coat well with oil and add scallions, ginger and garlic. Season and stir. Quickly add the bean sprouts and stir-fry, flipping the sprouts around quickly. Check for seasoning. Serve immediately. May serve with rice.

Steps:

• Heat oil in a skillet or wok. Add sprouts; stir fry for 2 minutes. Add salt, stir in scallions and cook for 2 more minutes.

Steps:

• Combine cornstarch, polenta or cornmeal, salt and baking powder in a bowl and whisk together. Add buttermilk and sparkling water and whisk together until mixture is blended and has the consistency of thick cream.
• Top and tail beans. Trim brussels sprouts and quarter. Trim root end off the scallions and cut away dark green ends.
• Pour oil into a wok or wide saucepan to a depth of 3 inches and heat over medium-high heat to 360 to 375 degrees. Set up a sheet pan with a rack on it next to the pan. Cover rack with a few layers of paper towels. Have a spider or deep fry skimmer handy for removing vegetables from the oil.
• Using tongs, dip vegetables into batter a few at a time, making sure to coat thoroughly. Transfer to hot oil and fry until golden brown, which should not take more than a couple of minutes. Flip over halfway through with the spider to make sure the coating is evenly fried. It is important not to crowd pan and to let oil come back up to temperature between batches.
• Using the spider, remove vegetables from oil, allowing excess oil to drip back into pan, and drain on towel-covered rack. Sprinkle with salt right away if desired. Allow to cool slightly and serve.