This one of the crunchiest and quickest stir-fries I have made ever. The crunchy bean sprouts is the star of this dish, and complements beautifully with other stir-fry ingredients.
Bean sprout has found a happy spot in Asian cuisine, and is used in various dishes like soups, salads, stir fries and as a garnish. This inexpensive yet nutritious sprout variety is made from soaking or rather sprouting moong/mung beans for a few days. I however, bought mine from an Asian grocery store.
These inconspicuous sprouts come with loads of goodness. This is a treat for weight-watchers as it is low in fat and calories. It also is a rich source of fibre. Besides that, it also is a rich source of B vitamins and vitamin C. Bean sprouts also come with a fair amount of zinc, iron, magnesium and other minerals making it ideal for young and old.
This recipe comes from a lovely lady in Singapore called Angel Tan. She also owns a fun blog very aptly titled Angel Laughs & Cooks. Her recipes are not just simple but come with a lot of love, and not to forget they are droolworthy. Her posts are funny, light and very easy on the eyes and heart. 🙂 Do check out her blog: http://angellaughscooks.blogspot.sg/
- Bean sprouts: 1 cup packed
- Sping onions/ shallots/ green onions – 2
- Red chillies – 2
- Garlic – 4 cloves
- Soy sauce – ½ tblpsn
- White or black pepper powder – ¼ tspn
- Oil – 2 tspns
- Salt – To taste
- Clean bean sprouts thoroughly. Allow it to dry in a colander or on a clean kitchen towel.
- While the bean sprouts are drying, peel and chop the garlic finely.
- Trim the ends of the spring onions, cut the white and green parts at an angle. Reserve some of the green bits to garnish the final dish.
- Chop the red chillies at an angle.
- Keep the chopped ingredients aside.
- Heat oil in a wok or skillet. To it, add the garlic. Stir fry the garlic a bit but make sure you don’t burn it.
Toss in the spring onion white bits and some of the green bits. Stir fry briefly to retain the crunch.
- Add the red chillies. Give it a toss, and stir fry them for about 30 seconds.
- Finally, add the bean sprouts. Combine the vegetables to mix well.
- Drizzle some soy sauce. Add the pepper powder and salt.
- Give it all a quick stir. Keep stir-frying all the ingredients for another 30 seconds to coat the veggies in the condiments.
- Taste once to see if the dish requires additional seasoning. If not, remove the wok/skillet from the stove.
- Sprinkle some of the green bit of the spring onion on top.
- Serve immediately with your meals.
- This stir fry tastes great with eggs, on toasts, as a side for main meals, with rice and even with some noodles.
- Add/omit ingredients based on your preference.
Angel also suggests that frying the bean sprouts in a little oil before stir-frying the other ingredients, gives it a very tasty finish.
- I used sunflower oil, you could use other oils of your choice to stir fry.