I planned ahead and made a quart jar full of mung bean sprouts. Home-made sprouts are soooooo much better! Sweeter and more full-bodied. Yum!
Ingredients:
1 onion, chopped
1 green pepper, diced
2 roasted red peppers, diced
3 cloves garlic, diced
grapeseed oil
quart of mung sprouts
14 oz can turkey chunks
Szechuan seasoning
6 eggs, slightly beaten
pancake flour
Flour
Olive oil
Chicken bouillon
Hoisin sauce
Tamari
Stir fry onions, garlic and peppers in wok. When done, add mung sprouts until wilted. Put in a big bowl to cool. Stir in can of turkey chunks, seasoning, pancake flour and the eggs. Dip out almost a cup of this mix for each egg pancake. Fry in grapeseed oil on both sides until nicely browned. Makes 6.
Heat oil in pan, stir in flour, add chicken broth or bouillon, Hoisin and Tamari. Whisk until thick and serve over egg foo young.
