Here’s another divine recipe I tried that I’m sure you’ll like: (especially all you vegans out there!)

Ingredients:

250g bean sprouts
10 dried mushrooms
4 green shallots
2 tbsps oil
1 clove garlic, crushed
1 tbsp oyster sauce
2 tsps light soy sauce
2 tsps dry sherry
2 tsps cornflour
1/4 cup water

Procedure:

Soak mushrooms in boiling water for 20 minutes; drain. Remove and discard stems, chop caps finely. Wash and drain bean sprouts, slice shallots diagonally. Heat oil in wok, add garlic, mushrooms and shallots, stir-fry 1 minute. Add bean sprouts, toss through, add sauces, sherry and blended cornflour and water. Stir-fry until mixture boils and thickens.

Happy cooking!

Post from: Blisstree

Stir-fried bean sprouts and mushrooms recipe

Post from: Blisstree

Bean Sprouts

See these white bean sprouts? Think I got them this way? Nuh-uh. I just spent the better part of an hour tailing them so they look nice and healthy. Because no one likes biting into a mouthful of ho fan, crunching on that sprout, and then suddenly encountering a rotten beany taste at the end of that mouthful. Yucch!

There are days when I’d just as soon make an ice sculpture than tail these babies. But if you’ve been trained by a fastidious Asian cook (like my mom), you will (or should) tail your bean sprouts all the time. There are days, however, when I just can’t be bothered with this task. On those days I just omit them from the recipe.

One tip I do have for you: never ever buy canned bean sprouts. One store clerk told me once when I asked if there were any fresh bean sprouts (there weren’t) to just use the canned stuff. “It tastes exactly the same.” Uhm, on what planet, honey?

If you’re lucky enough to get really fresh bean sprouts at your local market, there is a way to keep them fresh! Just submerge them in water in a large container, and keep them in the fridge until you’re ready to use them. They’ll stay white and crunchy for a few days.

Post from: Blisstree

Ingredient Spotlight: Bean Sprouts