Category: Few Ingredients, Gluten-Free, Quick & Easy, Sides
Cuisine: Chinese / TW / HK
Cooking Method: Stir Fry
Yields:
2 Servings
Difficulty: Easy
Prep Time: 10 Mins
Cook Time:
10 Mins
Total Time:
20 Mins
Bean sprouts are such an underrated vegetable. They can achieve much more than just being thrown akimbo on a pad Thai. Stir fried bean sprouts is a very simple homely dish that every Chinese grandparent would have made at some stage. It goes great as part of the typical Chinese meal of “three dishes and a soup” (三菜一汤), or as a side in a bento. Bean sprouts pretty much cost nothing if you buy the green beans and sprout them yourself.
Ingredients
Adjust Servings
Instructions
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Prepare the bean sprouts by removing the tail (root segment) and any green bean casings; this is a good activity to busy your hands while you watch TV or listen to music. If you got them already prepared, you deserve a pat on the back.
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Slice the spring onions to thumb length segments. Slice the red onion, garlic, green chilli, tomato into lengths. If you are using moringa, remove the leaf segments from the main stem.
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Heat 2 tbsp of oil in a non-stick pan over medium heat and fry the red onion. When the red onion is slightly translucent, add the green chilli and fry for about another minute. Finally, add the garlic.
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When the raw smell of the garlic is gone, add the bean sprouts on top and put the lid on the pan.
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After about two minutes, open and stir, making sure you bring up all the vegetables that are right at the bottom. You should use tongs or chopsticks for this operation. Then add 1 tbsp of Chinese cooking wine, mix well, and cover again.
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After about two minutes, add spring onions, moringa and tomatoes. Mix well, and cover for another two minutes.
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Open the lid, and try the bean sprouts. They should still have a nice bite with a sweet juicy interior. Add 1 tbsp of soy sauce to taste and toss well. Serve hot with rice.
