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Stirfried Mung Bean Sprouts

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Level: Easy

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Description

My favourite way of having mung bean sprouts (or nga choy or taugeh as we call it here). Fresh, quick and delicious!

Ingredients

  • 3 cups Fresh Mung Bean Sprouts, Rinsed Thoroughly
  • 2 Tablespoons Vegetable Oil
  • 1 whole Red Onion (or 2 Shallots), Peeled, Halved And Sliced Thinly
  • 4 cloves Garlic, Peeled And Sliced Thinly
  • 2 Tablespoons Soy Sauce
  • 1 Tablespoon Oyster Sauce
  • 2 Tablespoons Chopped Coriander Stalks Or Spring Onions, For Garnish

Preparation

Make sure the mung beans sprouts are thoroughly rinsed and drained on a colander.

Heat up oil on medium high. Scatter in sliced onions and let it come to a sizzle. When it turns translucent and the edges begin to brown, add garlic slices. Keep them moving as they burn easily. Once everything is nicely browned, about 2 minutes, remove onion and garlic pieces but reserve oil in the pan.

Pour in soy and oyster sauce and stir to mix. Toss in sprouts. Use 2 ladles if necessary. Keep stirring sprouts in the sauce for about 30-40 seconds, just until the sprouts have warmed through.

Dish up. Garnish with fried onions and garlic together with chopped coriander or spring onions. Serve immediately.

Note: The longer mung bean sprouts sit in the hot pan, the more moisture is released. Work quickly to prevent them from getting soggy.

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