An
delightful and easy wok recipe using beansprouts. It is not necessary to top and
tail them if you are in a hurry. Simply rinse in a bowl of cold water and
discard any husks that floats to the surface.
Ingredients
220 g
Fresh beansprouts
3 stalks
Spring onions, cut into same length as
the beansprouts
1/2 clove
Garlic, crushed
3 tbsp
Vegetable oil
1 tsp
Salt
1/2 tsp
Light brown sugar
-
A few drops of sedame oil
Method :
Heat oil in a wok and when hot, add garlic and
stir-fry for approx. 10 seconds.
Add beansprouts and spring onions and stir-fry
for approx. 1 minute, add salt and sugar and sprinkle with the sesame oil.
Transfer to a shallow plate and serve piping
hot. Do not over cook or the beansprouts will go soggy.
Asian Melting Pot
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Tip: Fresh
and canned bean sprouts are readily available, but they can
easily be grown at home for a constant and fresh supply. Scatter
mung beans on several layers of damp kitchen paper on a small
plate. Keep moist in a fairly warm place and the beans will
sprout in a few days.
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