As a child in a typical Cantonese household, bean sprouts stir-fry was a staple dish at our dining table.
My mother would prepare it differently, from stir-frying soybean sprouts with meat to simply sautéing mung bean sprouts with garlic.
However, as time passed, I stopped making these simple dishes for a long while. Recently, I came across fresh mung bean sprouts at the supermarket and felt a strong urge to prepare this dish again for my family.
For today's meal, I'll add a few simple ingredients to stir-fry the sprouts to give them a taste that reminds me of my childhood.
#beansprouts #stirfrybeansprouts
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Recipe:
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Ingredients A
400g mung bean sprouts
2 stalks green onion, cut into 5cm (2-inch) sections
2 cubes of firm tofu, cut into batons
1 fresh chili, sliced into thin rings
3 tbsp vegetable oil
Ingredients B (Seasoning)
1 tbsp chopped garlic
2 tsp sesame oil
1 tbsp soy sauce
1/2 tsp salt
1 tsp sugar
Dash of white pepper
Method:
- First, remove the bean sprouts from the packaging and rinse them in cold water to remove any dirt.
- Remove the fibrous root section, and drain the washed bean sprouts in a colander to remove excess water.
- Prepare the chopped garlic and cut the green onions into 2-inch sections.
- Besides, cut the red chilies into rings and firm tofu into batons,
- Heat oil in a large wok or skillet with raised edges.
- Sauté the chopped garlic until fragrant. Then the tofu to stir-fry for a minute. Remove from the wok.
- Add the bean sprouts to the wok. Turn up the heat to medium-high and continue stir-frying for a minute.
- Pour the seasoning into the bean sprouts, and continue stir-frying for a minute or until they are just crisp-tender.
- Return the tofu, red chilies, and green onion to flash fry for ten seconds.
- Remove them immediately to prevent overcooking.
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