Asian Vegetable Stir-Fry With Crispy Bean Threads
1 1/2 ozs beans threads
2 tablespoons vegetable oil
1 lrg onion, sliced
1 clv garlic, chopped
1 teaspoon grated ginger
1 head broccoli, cut into flowerets
1 bn bok choy, trimmed, and, sliced
3 stems mustard greens, trimmed, and, sliced
1/4 cup good quality soy
1 tablespoon Hoisin sauce
1/2 teaspoon chili flakes
1/2 cup toasted salted cashew
lychee nuts, optional for garnish
Start by chopping all ingredients before beginning the cooking process.
Heat the cup of oil in a medium skillet or wok on high. When oil appears hot, break a small piece of the bean thread and toss gently into the oil. If bean threads, then oil is hot enough. Break the bean threads up into 3 small flat piles. Toss quickly into oil, one at a time and turn over quickly until puffed, about 30 seconds. Repeat with remaining threads. Remove from heat and drain on a paper towel lined baking sheet. Reserve for later.
In a large wok or skillet, heat the vegetable oil (2 Tbsp.) on high. Stir fry the onion for about 2 minutes, or until soft. Add the garlic, ginger, broccoli, bok choy, shitake mushrooms and mustard greens. Stir fry for about 2-3 minutes or until greens have wilted and broccoli has begun to soften. Add the soy, hoisin sauce, chili flakes and carrots and cover for about 1 minute or until vegetables are done to your liking. Remove from heat and sprinkle with cashews.