I am never a huge fan of mung bean sprouts 绿豆芽 especially when they are raw. However, when cooked to perfection losing the raw taste (in the process of cooking) without losing the crunch, I do not mind.
Mung bean sprouts are the bean sprouts used mainly in most Asian countries while in China and Korea, soybean sprouts 黄豆芽 are widely used in a variety of dishes (Source: Wikipedia: Mung Bean).
Do you have any preference for mung bean sprouts or soybean sprouts?
Many times, mung beans sprouts are stir-fried with salted fish - 咸鱼, as the robust flavors of salted fish usually helps to cover up the raw taste of bean sprouts.
I do not use salted fish in my kitchen, but am really happy with my recent vegetarian creation that is not as robust yet still flavorful and light.
Easy Vegetarian Mung Bean Sprouts Stir-Fry 清炒豆芽
Ingredients: 2 green onions, separate the botton white and top green, slice to half-finger length, 2 cloves garlic thinly sliced, 1 chili padi, thinly sliced, 1/2 carrot julienned or thinly sliced, 1 pack cleaned mung bean sprouts (Note: you can use soy bean sprouts - 黄豆芽 if you wish), salt and ground white pepper to taste.
Directions: Sweat the bottom white green onions, chili and carrot for about 3 minutes. Add garlic, then bean sprouts and saute till bean sprouts turn tender. Add the top green part of green onions, then dash of cooking wine. Salt and white pepper to taste
Sharing this with Weekend Herb Blogging that is hosted by Cristina from La Cucina di Cristina.
Tag: bean sprouts, mung bean sprouts
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