ingredients
- 2 cups brown long grain rice
- 1 lb. flank steak
- 2 lb. boneless chicken breast
- 2 shallots
- 1 bunch scallions
- ¼ lb snow peas
- 1 bunch cilantro
- 1 package of shitake mushrooms
- 1-2 cups mung bean sprouts
- 1 clove of garlic
- 5 eggs
- 2 tablespoons olive oil
- 2 tablespoons sesame oil
- 1/2 cup soy sauce
- 1 cupsesame seed teriyaki sauce
- 2 tablespoons red bean paste
directions
chop the chicken breast and flank steak into thin strips. combine 1 cup sesame seed teriyaki sauce, 1/2 cup soy sauce, and 2 tablespoons red bean paste, to marinate the strips in for 1 hour – overnight.
mince the garlic and dice up the shallots. chop the scallions into 1/4 inch chunks. in a wok over medium heat, pour in the olive oil and sesame oil followed by the garlic, shallots, and scallions. when shallots become translucent add 1-2 cups of mung bean sprouts. cover and let simmer for several minutes before adding 5 beaten eggs.
remove mixture from wok and set aside. add the marinated chicken breast and flank steak to the still hot wok and cover, allowing to simmer for 10-12 minutes. when meat is thoroughly cooked, combine the chicken, steak, shallots, garlic and scallions back into the wok. fold in the 2 cups of steamed brown long grain rice. garnish with chopped cilantro.
