Stir-fried beansprouts with Chinese chives (Jiu cai yin ya) from Every Grain of Rice: Simple Chinese Home Cooking (page 164) by Fuchsia Dunlop

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sometimes on November 10, 2020

    Tasty vegetable dish to serve along rice, protein, and maybe some greens. A few minor deviations from the written recipe for me; I used flower chives instead of regular Chinese chives, a red romano pepper instead of a red bell (also no heat but tastier and less watery!), and knocked in a 1/4 tsp MSG. Definitely recommend the thin pepper slices not just for color but also flavor in this one, but I really like stir fried peppers, so yummv.

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