Bean sprouts are usually used as accompanying ingredients in many Asian dishes especially noodles. They are low in calories yet rich in Vitamin C.
Vietnamese cuisine uses bean sprouts generously in their dishes like Pho, for example. They are usually served raw. However, in Malaysia, bean sprouts are normally served lightly cooked.
Why This Recipe Works?
It’s a not a stir fry recipe. Therefore, it takes less work by simply blanching the vegetables.
This Chinese style bean sprouts are served with accompanying soy sauce gravy. A little sugar and a dash of pepper are all you need for the soy sauce gravy. So simple to prepare but exceptionally delicious.
Do You Have to Boil Bean Sprouts Before Frying?
No, or they will be very mushy after stir frying. The cooking process is pretty quick as bean sprouts can also be eaten raw.
In this recipe, we choose to blanch the bean sprouts instead of stir frying. That would be sufficient to get rid of the raw taste while keeping its crunchy texture.
How Long to Cook Bean Sprouts?
It takes only 60 seconds in boiling water to cook. This quick cooking method is one of the healthiest way to prepare bean sprouts while maintaining the crunchy texture.
How to Prepare Bean Sprouts?
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 in high heat makes them safe to eat.
How to Serve Bean Sprouts?
Small bits of fried salted fish, scallions and slices of fresh red chilies are used as garnishing and to enhance the taste. It definitely adds more flavour to the dish besides making it more appetizing.