The exciting part of trying a new recipe is to broaden my cooking skill and adding new flavours to my day-to-day meals. You know, all the good stuff. But after enjoying the good, here is the down side: what am I going to do with leftover ingredients in excess of the recipe requirement? Well this happens to me sometimes.
I was left with some mince chicken and snow pea sprouts after making the delicious Vietnamese street food at home. Being the person who hates food wastage, I made full use of the leftover ingredients in my next dish – sweet and spicy chicken and snow pea sprouts with Gochujang (Korean hot bean paste).
This dish was similar to my previous post on chow mac using Gochujang with beef mince and broccolini. This goes to show that the popular Korean condiment can be a versatile stir fry flavour base. If you are not sure what goes well with Gochujang, pair it with garlic and/or ginger, sesame oil and soy sauce. This is the “formula” I stick to and you can’t go wrong with it. If you find the paste to be on the spicy (hot) side, I’d balanced it with a bit of kecap manis (Indonesian sweet sauce) or brown sugar.
If you are a first time user of Gochujang, I recommend you start with half a teaspoon and work your way up. My beloved and I have a pretty good tolerance towards hot food, hence I added a teaspoon full of the paste for this recipe. Garlicky, gingery, sweet, spicy and savoury… this simple stir fry delivers well-rounded flavours which went really well with steamed rice. Served it in a bowl and eat with chopsticks and you’ve got yourself a comforting and well balanced meal in a flash!
Chicken with Snow Pea Shoots and Gochujang (Korean Hot Bean Paste) Stir Fry Recipe
What you’ll need to feed two people:-
- 1 tbsp cooking oil
- 1 clove of garlic, peeled & grated
- 1/2 inch thick ginger. peeled & grated
- 250g chicken mince
- 1/4 tsp salt
- A dash of two of ground white pepper
- 1 tsp Gochujang (Korean hot bean paste)**
- 1 tbsp Kecap Manis (Indonesian Sweet Soy Sauce)
- Soy sauce to taste
- 100g snow pea sprouts, cut in 3 sections
- 2 – 3 drops sesame oil
- Sliced spring onion (scallions) for garnish – optional
** I mixed mine with a bit of water as it was in a fridge for a while and it became harden a little.
Cut the sprouts in 3 sections and set aside.
In a large stir fry pan, add cooking oil and when the oil is hot, add garlic and ginger and saute until just aromatic over medium-high heat. Add mince chicken, salt and white pepper and brown the chicken. Add Gochujang, kecap manis and soy sauce to taste until cook until the sauce start to bubble. Add sprouts and sesame oil and toss them around gentle until well combined with the chicken. When the sprouts are slightly withered, remove from the heat and garnish with some sliced spring onion. Serve immediately with rice.
Because of the versatility of stir fry, it is my go-to option to use up most of the leftover perishables in the fridge.