Mung bean sprouts represent coumestans, a type of phytoestrogens. You can use any kind of protein for this quick stir fry. The key is not to overcook mung bean sprouts. This dish combines crispy mung bean sprouts and marinated chicken to offer a quick and delicious meal, rich in phytoestrogen, fiber, and protein.
Serving Size: 4
Ingredients for Mung Bean Sprout Stir Fry
- Mung bean sprouts, 500 gram
- Mushrooms, 4, sliced
- Garlic, 2 cloves, chopped
- Scallions, a bunch, sliced and separated (white and green parts)
- Cooking oil, 3 tablespoon
- Shaoxing wine, 1 tablespoon
- Oyster Sauce, 1 tablespoon
- Sea salt, 1 teaspoon
- Sesame oil, 1 teaspoon
- White pepper, 1/4 teaspoon
Ingredients for Chicken Marinade
- Chicken thighs, cut into thin strips 250-300 gram
- Tamari sauce or gluten-free soy sauce, 1 teaspoon
- Water, 1 tablespoon
- Arrowroot flour, 1 teaspoon
Instructions for Mung Bean Sprout Stir Fry
- Marinate thinly sliced chicken strips with Tamari or gluten-free soy sauce and water. Sprinkle arrowroot flour to the chicken marinade. Set aside for thirty minutes.
- In a greased frying pan, stir fry chicken until fully cooked. Set aside in a separate bowl.
- In the same frying pan, stir fry mushrooms, the white part of scallions, and garlic.
- Add mung bean sprouts. Add oyster sauce, sea salt and pepper, and sesame oil and stir fry quickly so that the sprouts remain crispy.
- Mix chicken strips back into the frying pan. Add the green part of scallions and serve.