Friday, January 22, 2010

Bean Sprouts - stir fry Chinese- or Indian-style? A battle rattles

I am not a big fan of bean sprouts, frankly, as I have incidents of eating raw sprouts; and completely...absolutely...hate that raw taste. Maybe it was due to the unpicked roots? So tell me if you bother to remove the roots.

Nope. You shall not have salted fish to flavor up this dish. When that happens, what will you do?

How about a Chinese stir-try done simply with green onions and ginger?

-OR- a recipe using Indian spices of cumin, turmeric, then finished off with salt and black pepper ? Oh, you can add some firm tofu cubes to add more protein to the dish if you prefer.Or you can try Rasa Malaysia's version - bean sprouts with tofu puffs.

This Indian Spiced Bean Sprouts with Tofu is good with steamed rice.

Salted fish is flavorful I know, but it is not all healthy (so much sodium!). Just do not use it excessively.

Aside from the fact that I am not a fan of bean sprouts, they are rich in digestible energy, vitamins, minerals, amino acids, proteins, beneficial enzymes and phytochemicals. This sprout of a legume and tofu made from legume -soy beans, in this Indian Spiced Bean Sprouts with Tofu recipe should fit the vegetarian theme of My Legume Love affair or MLLA - 19 - an event originally created by Susan of  The Well-Seasoned Cook.

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