¾ lb (340 g) bean sprout
3 tbsp (45 ml) oil
1 thin slice fresh ginger, finely chopped
½ green pepper, sliced
½ medium onion, cut in wedges
12 green onions, sliced
2 thin slices ham, shredded
3 tbsp (45 mL) chicken stock combined with
2 tsp (10 mL) sherry
1 Pour boiling water over bean sprouts and let stand 20 seconds.
2 Refresh in cold running water, drain and dry. Heat oil in a wok. Add ginger and stir-fry 30 seconds. Add green pepper, onion and green onions and stir-fry 1 ½ minutes.
Add bean sprouts and ham and stir-fry 30 seconds. Add combined stock and sherry and bring to a boil. Remove from heat and serve.
Ingredients:
