This has got to be the fastest and simplest of veggie dishes I've tried. I've always liked this dish and eventhough I knew it was easy to make I didn't dare try it until I had a recipe.
Lo and behold I came across this recipe in a book called "The Manna - Gastronomical Delights". (A recipe book made up of contributions from Christian women from the Diocese of West Malaysia.). As my camera is not in working mode at the moment (damn!) I can't show off the book cover.
This particular recipe was contributed by a :
Catherin Cheong of St. George's Church in Penang. I have since amended the recipe slightly.
Stir-fried bean sprouts (taugeh)
What you need:
300g bean sprouts - tail removed (I skipped this step ok - no judgement!)
2 red chillies - sliced
3 pips garlic - sliced
1 bunch spring onions - cut
Salt - according to taste
What to do:
1) Heat a small amount of oil in a wok
2) Put in the garlic and saute for about 30 seconds until fragrant.
3) Add the bean sprouts, spring onions and chillies.
4) Stir-fry for a minute or two.
5) Add a pinch of salt to season. Turn off heat and serve.
|This is all you need besides the bean sprouts itself, salt and cooking oil.|
Simple and delish. Recommended to serve with rice and black pepper beef.
1) If you prefer the stir-fried bean sprouts with chunks of salted fish then cut 1 piece of salted fish into small strips and pre-fry. Add it into the stir-fried bean sprouts towards the end.
2) I did not de-seed the chilli. I threw in the sliced chillies with the seeds as we liked the bites of heat that it came with. If you prefer it mild, I suggest removing the chilli seeds.