1 1/2 lb or 600g of soybean sprouts (the yellow tipped kind)
2 cubes of dried tofu, sliced (Eden Foods makes this), seasoned if possible
2 tbsp peanut oil
2 slices of ginger (1/4″ thick)
1 tbsp rice wine
1 cup chicken stock
1/4 tsp ground white pepper
1 tsp corn starch or potato starch
1 tbsp water
1/4 cup spring onions, cut in rounds
2 tsp sesame oil
Wash the soybean sprouts and shake dry as much as possible. Heat the wok at medium high until just smoking, add oil and then add the ginger right away.
Move ginger around to flavor the oil and then quickly drop all the bean sprouts into the wok, being careful of spitting hot oil. (Tip: Drop the sprouts either in a very big bunch so that it can cover the circumference of the hot oil, or pour the vegetables into the wok facing away from you.) Scoop and turn over the sprouts until all are lightly covered with oil.
Add the sliced dried tofu. Keep scooping and turning.
Add the rice wine. Keep stirring for another two minutes or until the bean sprouts have lightly browned in spots.
Add the chicken stock and white pepper and stir, then cover. Let cook for another 2 minutes, stirring occasionally or until liquid reduces to approx 1/2 cup.
Mix starch and water together and pour into wok, stirring and watching as the sauce thickens.
When the sauce consistency is thick and glossy, add the chopped spring onions and stir once and then turn off the heat.
Sprinkle sesame oil over; stir and then serve.