|Stir Fried Bean Sprouts with Silverfish|
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
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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