CookGo
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Yubu Bean Sprout Rice Bowl

Coût $8, économiser $12

Source: Recommended by CookGo

  • 10 Min
  • 2 Portions
  • $8

INGRÉDIENTS

  • Main Ingredients

    • 3-4 sheets tofu skin
    • 1 handful bean sprouts
    • 🦐 10-12 shrimp
    • 1 green chili
    • 1 red chili
    • 🧅 1/3 onion
    • 🍄 1 handful mushrooms
    • 2-3 scallions
    • 1 tbsp olive oil
    • 🍚 2 servings cooked rice

  • Sauce Ingredients

    • 1-1.5 tbsp oyster sauce
    • 0.5-1 tbsp soy sauce
    • 0.5 tsp anchovy powder
    • 1/2 tsp ginger syrup
    • 🧂 A pinch of salt
    • A pinch of pepper
    • A pinch of sesame seeds
    • 1 tsp sesame oil
    • 2/3 ladle water

  • Shrimp Marinade

    • 1 plate light salt water
    • 🧂 A pinch of salt
    • A pinch of pepper
    • 1 tsp ginger wine or mirin

ÉTAPES

1

Defrost shrimp in light salt water, then marinate with salt, pepper, and ginger wine.

2

Wash bean sprouts and drain thoroughly.

3

Blanch tofu skin briefly in boiling water, rinse in cold water, and squeeze out excess moisture.

4

Slice tofu skin into 1 cm strips, and chop onion, chilies, mushrooms, and scallions.

5

Heat olive oil in a pan and sauté onions until fragrant.

6

Add bean sprouts, mushrooms, and shrimp to the pan and stir-fry quickly over high heat.

7

Mix sauce ingredients and pour into the pan. Add tofu skin and chilies, then stir-fry until evenly coated.

8

Add scallions, turn off the heat, and drizzle sesame oil. Mix lightly with residual heat.

9

Serve stir-fried mixture over rice, garnish with sesame seeds and pepper.

NUTRIMENTS

Par portion

🔥

450

Calories

  • 25g
    Protéines
  • 50g
    Glucides
  • 10g
    Graisses

💡 Astuces

Use fresh bean sprouts for better crunch and flavor.Marinate shrimp ahead of time for deeper taste.Adjust sauce ingredients to suit your preference for sweetness or saltiness.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.