solinetwork.blogg.se - Bean sprouts chinese food

Easily customizable – add some tofu or other protein of choice.It’s the simplest dish when you need a warm veggie dish.

Why You Need to Try this Mung Bean Sprout Stir-Fry I have never seen any here in the States but love to add this for the crunch and saltiness.

Salted ‘fish’ – The salted vegan ‘fish’ is made from fried seasoned bean curd.

Add tofu or tofu puffs – My favorite combo is mung bean sprouts with tofu puffs! They go so well together.

Soy sauce – if you are using soy sauce, drizzle in around the pan towards the end, it gives the mung bean sprouts the extra flavor.

Fermented bean curd (super delicious if you like this ingredient).

Here are some that I like with mung bean sprouts: There are many other ingredients that you can use to make and Asian stir-fry.

Wash and rinse the mung bean sprouts before use.

Store in a bag and this should last up to 3 days in the fridge.

Have you ever bought fresh mung bean sprouts and found that they start to wilt in the refrigerator? Here is what you can do once you get it from the store: (Note – These steps work well with soybean sprouts as well) To watch how I stir fry these mung bean sprouts, please watch my YouTube video below (starts from 2:16 to the end).

I stir fry them until they look a bit matte and dish them out immediately. One quick tip is to not overcook the mung bean sprout as it will lose its crunch. Quickly toss the mung bean sprouts and season with mushrooms or umami seasoning. Then, sauté garlic and chili until fragrant and add in the mung bean sprouts. So, if possible, use a good pan that can distribute even heat.Īdd a drizzle of oil in a heated pan and season with salt. A large pan allows you to quickly stir-fry vegetables with an even heat. When it comes to stir-fry, a heated large pan is necessary. Skip this step if preferred and wash the sprouts thoroughly before use. 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.First, prepare the mung bean sprouts by removing the ends. Just do not use it excessively.Īside 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. Salted fish is flavorful I know, but it is not all healthy (so much sodium!). This Indian Spiced Bean Sprouts with Tofu is good with steamed rice. 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. How about a Chinese stir-try done simply with green onions and ginger? You shall not have salted fish to flavor up this dish. Maybe it was due to the unpicked roots? So tell me if you bother to remove the roots. I am not a big fan of bean sprouts, frankly, as I have incidents of eating raw sprouts and completely.