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.
Bean sprout chinese how to#
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.
0 kommentar(er)
