Bean sprout replacement2/14/2024 ![]() These cookies ensure basic functionalities and security features of the website, anonymously. Necessary cookies are absolutely essential for the website to function properly. If you enjoy stir-fried bean sprouts, I recommend some other Chinese recipes that involve stir-frying. This dish can be enjoyed as a simple side or a main dish. Once the bean sprouts have reached the desired texture (best to do a taste test), remove them immediately to prevent overcooking.While stir-frying, measure the seasoning ingredients, pour them into the bean sprouts, and continue stir-frying for a minute or until they are just crisp-tender.Turn up the heat to medium-high and continue stir-frying at high temperatures.Make sure to drain the bean sprouts to avoid excess water, which can hinder the creation of the wok aroma. Then, add the bean sprouts and red chilies to the wok.Keeping the heat low is important since chopped garlic can burn quickly at high temperatures. Next, sauté the chopped garlic and white sections of the green onions (spring onions) until they become fragrant.We recommend using peanut oil, but high smoke-point oil works well. Begin by heating oil in a large wok or skillet with raised edges.For optimal results during the stir-frying process, follow these steps: While it may not be the most traditional combination in Chinese cooking, green beans, and bell pepper are excellent options for pairing with bean sprouts. Add some other crunchy vegetables, extra firm tofu, or meat to the stir-fry. Besides, cut some red chilies into rings to add to the stir-fry for a pop of color. For the white sections of the green onions, slice them into thin rings for stir-frying with the garlic until fragrant at the start of the stir-frying process. Once you’ve done this, remove the fibrous root section, and drain the washed bean sprouts in a colander to remove excess water before stir-frying.įirst, prepare the fresh ingredients by chopping garlic and cutting the green sections of the green onions into half-inch sections. In that case, you can clean them in a pot of cold water to save water. However, buying them from a store may be sealed in a plastic bag and cleaner. In Malaysia, bean sprouts from wet markets are dirty, so it’s best to wash them thoroughly under cold running water. Now let me explain the steps to prepare the bean sprouts stir-fry in detail.įirst, remove the bean sprouts from the packaging and rinse them in cold water to remove any dirt. Finally, adding garlic can greatly enhance the dish’s overall flavor.Ģ.Dark soy sauce is also unnecessary, as we want to maintain the dish’s vibrant color. Avoid using oyster sauce, as it can overpower the natural freshness and crunchiness of the sprouts. Keep the seasoning light with soy sauce, sesame oil, white pepper, sugar, and a pinch of salt.You can use garlic chives or Chinese chives to substitute the green onions. Adding colorful ingredients like green onions and red chilies can enhance the dish’s appearance.Be sure to remove the fibrous root section of the sprouts.Bean sprouts are water-rich and cook quickly, so it’s best to stir-fry them over medium-high heat to retain their crunchiness.Tips to stir-fry bean sproutsīefore I explain how to make the perfect bean sprouts stir-fry, let me share some tips to make it even more delectable, visually appealing, and crunchy. As an Amazon Associate, I earn from qualifying purchases. I may receive commissions for purchases made through links in this post. Please read my privacy policy for more info. Note: This post may contain affiliate links. They are sold in most Asian markets (New Zealand here), which I have visited. We usually use these for cooking with meat or chopping them into smaller sections to stir-fry. The second type is made from soybeans and is larger. The first type is made from mung beans and is relatively smaller, which I’ll use today. In Chinese cuisine, two types of bean sprouts are commonly used. 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. This is the traditional side dish with the famous Ipoh bean sprout chicken. Recently, I came across fresh mung bean sprouts at the supermarket and felt a strong urge to prepare this dish again for my family.Ī great way to enjoy mungbean sprouts is by blanching them and tossing them with soy sauce and vegetable oil. However, as time passed, I stopped making these simple dishes for a long while. My mother would prepare it differently, from stir-frying soybean sprouts with meat to simply sautéing mung bean sprouts with garlic. As a child in a typical Cantonese household, bean sprouts stir-fry was a staple dish at our dining table.
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