Japanese cuisine · Vegetable Dishes

Fu Chanpuru

Okinawan stir-fry of soaked wheat gluten bread, egg, bean sprouts and chives, fried hot and fast.

Ingredients · for 4 servings

• 80 g dried fu (wheat gluten bread, or white bread cubes instead)
• 4 eggs
• 300 g bean sprouts
• 1 bunch chives
• 1 carrot
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tbsp oil
• 1 tbsp bonito flakes
• Salt, pepper

Instructions

1. Soak the fu in plenty of lukewarm water for 5 min., until soft and spongy, then squeeze out firmly and break into bite-sized pieces.
2. Whisk the eggs with 1 tbsp soy sauce, salt and pepper, add the fu pieces and let them soak for 3 min. so they absorb the mixture.
3. Cut the chives into pieces 4 cm long, shave the carrot into fine strips and rinse the bean sprouts cold and drain.
4. Heat 1 tbsp oil hard in a wok, add the soaked fu pieces and fry for 2–3 min., until the egg coating sets and turns golden brown outside; take out.
5. Heat the remaining oil, fry carrot strips and bean sprouts over high heat for 2 min., until hot but still crisp, then return the fu and chives.
6. Season with the remaining soy sauce and the sesame oil, toss briefly and serve at once sprinkled with the bonito flakes.