Thursday, May 10, 2007

Simple Stir-Fried Beansprout

Like something simple, this stir-fried beansprout may be another healthy choice if you consume onions and spring onion. It looks great with different colour from red chilli, purple onions, green spring onion mixing around with white beansprout. Take care not to overcook beansprout; it may look soggy and dull. Give it a quick stir-fry and dish up, it might look raw but it will be just nice when served.

Preparation: 10 mins, Cooking time: 5 mins

Ingredients (serves 2-3)
° 200g beansprout, tailed
° ½ onion, shredded
° 1 fresh red chilli, seeded and shredded
° 2-3 stalks spring onion, cut into 5cm lengths
° 1 slice ginger or 2 cloves garlic, finely chopped
° ¾ tablespoon vegetable oil
° ½ tablespoon cooking rice wine
° salt, to taste

1. Heat oil in a wok. Add the ginger or garlic and fry till fragrant.
2. Add the onion and stir-fry briskly for a moment. Throw in the beansprout. Stir in ½ tablespoon of cooking rice wine and stir-fry briskly for 1-2 minutes. Season to taste with salt and add in the chilli.
3. Transfer to a serving dish and serve immediately.

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