Stir-Fried Bean Sprouts with Shredded Rabbit
A light home-style stir-fry of mung bean sprouts with shredded rabbit meat.
Ingredients
Bean sprouts (trimmed and washed)
250 g
Rabbit meat (washed, shredded, and marinated with salt, cooking wine, and cornstarch)
100 g
Vegetable oil
to taste
Cooking wine
to taste
Ginger (washed, peeled, and shredded)
to taste
Sesame oil
to taste
Salt
to taste
Cornstarch
to taste
Instructions
1
Marinate the Rabbit Meat
Wash the rabbit meat, shred it, and marinate with salt, cooking wine, and cornstarch.
2
Prepare the Vegetables
Wash the ginger, peel it, and shred it; trim the ends off the bean sprouts and wash them.
3
Stir-Fry the Dish
Heat oil in a wok, add the shredded rabbit meat and stir-fry just until cooked through, then remove. Reheat the wok, add the shredded ginger, bean sprouts, and salt, and stir-fry until about 70% done. Return the rabbit meat to the wok and stir briefly to combine, then drizzle with sesame oil and serve.
