Stirfried Mung Bean Sprouts

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.