I didn’t cook this dish for many years and it is getting a little difficult to find fresh and beautiful bean sprout that is a little bit longer at the wet market near my place now. Few days back, I just purchased 200g+ bean sprout (S$0.30) from the wet market and removed the head and tail. It is a little bit time consuming but I kind of like doing it. I would sit there and enjoy removing the heads and tails of every single bean sprouts. If you don’t like this task, purchase those bean sprouts with the heads and tails removed.
For this recipe, I didn’t have red or yellow capsicum, so I garnish with spring onion and edamame bean. It is real simple, the secret is high flame and a very quick stir-fry about 30-45 seconds (so get your salt ready!). It does not matter, it look a bit raw in the wok, once you dish it out, it will be just nice and delicious. Seasoning is just salt and the lovely taste comes from the bean sprout with out tail and heads.
Preparation: 10 mins Cooking time: 5 mins
Ingredients (serves 2-3)
° 200g beansprout, head and tail end removed
° 1 slice ginger or 2 cloves garlic, finely chopped
° 1 tablespoon olive oil
° salt, to taste
° 2 stalks spring onion, cut into 5cm lengths and soaked in ice water
° 1 fresh red chilli padi, for garnish
° some edamame (optional), for garnish
1. Heat oil in a wok. Add the ginger or garlic and fry till fragrant.
2. Throw in the beansprout and stir fry briskly for 30-45 seconds. Season to taste with salt and add in the chilli.
3. Transfer to a serving dish, garnish with spring onion, chilli, edamame and serve immediately.