Friday, October 25, 2013

Stir Fried Bean Sprouts with Silver Fish

Stir Fried Bean Sprouts with Silverfish
Bean sprouts are arguably the cheapest vegetable here in South East Asia. Very nutritious and high in fibre. It is also one of those veggies that pose a challenge to parents, when trying to get their kids to eat them.

This is a really tasty dish, common in Chinese households here in Singapore. Quite easy to prepare.
The silverfish is an optional addition, but I like the additional savoury hit and crunch that they give.

Ingredients for 4
300 grams bean sprouts, - husks and tails removed
1/2 tablespoon soya sauce (or to taste)
3 cloves of garlic - sliced/chopped
5 stalks of spring onion - cut into 2 inch lengths
1 regular chilli or 2 chilli padi - thinly sliced
Cooking oil
crushed White pepper

2 tablespoons fried silver fish (optional) - See here for silver fish preparation.

1. In a wok or large frying pan, heat some oil over medium high heat. When oil is heated, add in the garlic and chillies (if using), and fry for about 1 minute. Until the garlic just starts to turn brown.

2. At this point add in the bean sprouts and fry until they start to soften a little. About 3-5 minutes, stirring frequently. Season with Soya Sauce and White pepper to taste.

3. Add in the spring onions, stirfry for about 30 seconds to 1 minute. When done, dish onto a serving plate.

4. Garnish with silver fish on top and serve hot.

Note: The cooking times for the bean sprouts are highly subjective as there are varying preferences on how well cooked one would prefer their "tou geh". I like them a little on the well cooked side. There are those who like them on the raw side, with a good crunch.

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