Bean sprouts are usually used as an accompanying ingredient in many Asian dishes especially noodles. Vietnamese cuisine uses bean sprouts generously in their dishes like Pho, for example. However, they are usually served raw. However, in Malaysia, bean sprouts are normally served lightly cooked.
The cooking process is pretty quick as bean sprouts can also be eaten raw. This recipe only calls for the blanching of the bean sprouts for about 60 seconds. That way, the bean sprouts will still maintain its crunchiness. Subsequently, preparing the accompanying sauce requires no more than a minute.
However, I am a little picky when preparing bean sprouts. The roots and beans of the bean sprouts need to be removed. This will take a bit of time but it is well worth the effort as the dish would be clean and looks more presentable. It is highly important to clean bean sprouts well as they can be very easily contaminated. Hence, cleaning and cooking them reduce the risk of contamination. Also, bean sprouts are low in calories yet rich in Vitamin C.
Small bits of fried salted fish, scallions and slices of fresh red chilies are used as garnishing and to enhance the taste. This definitely adds more flavour to the dish besides making it more appetizing. In this recipe, bean sprouts are served with a sprinkle of fried garlic. This dish is also served as an accompaniment with Hainanese chicken rice.
Heat pan over medium heat. Add oil and allow it to heat up. Mince garlic and sauté them until golden brown. Remove fried garlic from oil to set aside.
Pour soy sauce, sugar, water and white pepper into a pan. Cook mixture over low heat until sugar dissolves. Set gravy aside.
Using the same pan, boil water to blanch bean sprouts for about 60 seconds. Dish bean sprouts out and pour gravy onto them. Garnish with fried garlic.