Garlic sprouts are so delicious! They have a tender yet firm texture like an asparagus stalk or french bean and taste slightly like garlic without the overpowering flavour. The smell is not strong so you don’t have to worry too much about scaring people away. Garlic Sprouts contain a lot of fiber, so they are great if you want to keep fit and feel full. When you cook meat along with garlic sprouts, it really brings out the fresh taste and textures of the garlic sprouts and the fragrances and good flavors of the meat.
· 7 oz garlic sprouts
· 1 tsp chopped garlic
· 2 tbsp olive oil
· A quarter tsp salt
To marinate the chicken:
· 1 tsp cooking wine
· 1 tsp cornstarch water
1. Marinate the chicken 10 minutes before cooking. Cut the garlic sprouts approximately an inch and half long.
2. In a nonstick medium saucepan or a wok, heat 1 tbsp oil over medium-high heat. Add the marinated chicken to cook, until the chicken is ready - about 7 minutes. Transfer the chicken to a plate.
3. Wash the pan, and then heat 1 tbsp oil over medium-high heat. Add chopped garlic to cook. About 1 – 2 minutes, until you can smell the fragrances of garlic. Be careful not to let it burn. Add garlic sprouts to cook. Keep stirring for about 4 – 5 minutes, until the garlic sprouts start turning darker and are almost tender. Add salt, mix evenly with garlic sprouts and then add the cooked chicken to mix together. Transfer to a serving plate, you are done!
hi, just like to ask..is the broad bean paste, the spicy or non-spicy version? i'd like to try this recipe out so i would like to know!! thank you!!ReplyDelete
I used a chili broad bean paste because I like spicy. You can definitely substitute with normal broad bean paste if you like.ReplyDelete