Bean sprouts or sometimes known as mung bean sprouts are one of my favorite ingredients in Asian cooking. They are very common in Southeast Asia and East Asia cooking. These sprouts are highly nutritious and couldn’t be easier to include in dishes. They do not require much cooking time. In fact, you do not want to cook them for too long or they turn mushy. I like bean sprouts in stir-fry noodle, noodle soup, fried rice, spring rolls and on its own as a dish. Once you purchase them from the grocery store, you need to cook them the same day or latest, the next day. They don’t hold up very well.
I grew up with my mom’s stir-fried bean sprouts with salted fish. When she made this dish the other day, it brought back childhood memories 🙂 The bean sprouts were still crunchy and the crispy salted fish just paired so well in this dish.
Stir-fried Bean Sprouts with Salted Fish
- 2 1/2 lbs of bean sprouts thoroughly washed and pick the tail off
- 1 oz of salted fish roughly chopped
- 2 stalks spring onions cut into 2-inch pieces
- 2 red chilis slit open and seeded, cut into thin slices or just cut in half
- 1/2 small carrot thinly sliced
- 2 cloves garlic peeled and finely minced
- 2 Tbsp of cooking oil
- Salt and pepper to taste
Preheat a wok or skillet with cooking oil. When the wok is hot, add in salted fish and fry until they are crispy and golden brown. Dish out and set aside. In the same wok, add in the garlic and stir-fry for about 10 seconds (take care not to burn them) add in the red chili, carrot and spring onion and stir fry for about 1 minute. Lastly add in the bean sprouts and stir fry very briefly. You want the bean sprouts to be still crunchy. Add the crispy salted fish back. Have a taste and add some salt and pepper to your taste and give last one stir. Remove from the heat and serve immediately as part of multi-course meal