To try something a little different, I tried omitting the spice component in kimpira to stirfry the bean sprouts. They turned out a little sweet – since I used mirin. The sorrel was a good addition to add a little zing to this though.
Sweet Bean Sprout Stirfry
Lunch contents: fried rice with chives, hijiki, carrot, sorrel leaf, bean sprout stirfry with carrot ‘flowers’, broccoli, nori tamagoyaki, BBQ sausage.
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