Yay for another sprout recipe! I’ve been wanting to share this incredibly easy recipe here from right at the beginning but didn’t come across super fresh mung bean sprouts for quite a while. I don’t like sad, soggy, limp ones that supermarkets tend to put out.
It so happened that I went to a wet market recently and found these really nice plump sprouts and I just had to get some. Much like soft tofu, I firmly believe that the less you meddle with mung bean sprouts, the better they will be. Also because these sprouts are practically all water, too much heat would draw out the moisture leaving you with a bowl of watery tangled mess.
To make a simple sprout stirfry, I only need a Mung Beans Sprouts, Garlic, Onion, Coriander or Spring Onions, Soy Sauce & Oyster Sauce. I ran out of spring onions, really, so I replaced it with some chopped coriander stalks. All for the purpose of colour and presentation.
In a matter of minutes, edges will begin to brown. I kept them moving because these can burn easily. Once the onions browned, sliced garlic goes in. Garlic takes considerably less time to brown as it contains less moisture compared to onions. Makes sense to add them in a little later.
Perfect side dish to steamed chicken. I can have the whole plateful on it’s own for dinner. Helps that it contains zero calories and tons of fibres, right? Not bad for a dish that took barely 10 minutes, start to finish.
Because I love sprouts so much (pea, Brussels, supposedly of the dragon variety, alfalfa etc), I appreciate new ideas and suggestions on how to use them differently. Do let me know how YOU prepare them.
PS: We didn’t quite finish this whole dish. Stay tuned to see what I did with leftovers. 😉
“No man hath seen God at any time; the only begotten Son, which is in the bosom of the Father, He hath declared Him.” (John 1:18)
Stirfried Mung Bean Sprouts (Nga Choy / Taugeh)
3 cups (6 oz or appx 200 gms) fresh Mung Bean Sprouts (rinsed thoroughly)
2 tbsp Vegetable Oil
4 cloves Garlic, peeled & sliced thinly
1 small Red Onion, peeled, halved & sliced thinly
2 tbsp Soy Sauce
1 tbsp Oyster Sauce
2-3 tbsp chopped Coriander Stalks or Spring Onions, for garnish
- Make sure the mung beans sprouts are thoroughly rinsed and drained on a colander.
- Heat up oil on MED HIGH. Scatter in sliced onions and let it come to a sizzle. When it turns translucent and the sidez begin to brown, add garlic slices. Keep them moving as they burn easily. Once everything is nicely bronzed, about 2 minutes, remove onion and garlic pieces but reserve oil in the pan.
- Pour in soy & oyster sauce and stir to mix.
- Toss in sprouts. Use 2 ladles if necessary. Keep stirring sprouts in the sauce for about 30-40 seconds, just until the sprouts have warmed through.
- Dish up. Garnish with fried onions and garlic together with chopped coriander/spring onions.
- Serve immediately.
*The longer mung bean sprouts sit in the hot pan, the more moisture releases. Work quickly to prevent them from getting soggy.