Beansprouts were ubiquitous with stir-fries such as in this halloumi and broccoli sweet chilli stir-fry, but I’d never thought to use them on their own as a side. Yet, they’re delicious and can add much-needed vegetables to the heavy meat and fish-based grills from far Eastern Asia.
What is Stir-Frying?
Stir-frying is a technique originating in Chinese cuisine. It involves the use of a Wok to toss foods in hot oil until cooked. Some believe the technique was first used as far back as the Han dynasty, a Chinese dynasty lasting over 400 years from 206 B.C. to 220 A.D. However, it was likely used for drying grain more than it was for cooking.
Stir-frying is similar to the Western technique of sautéing. However, stir-frying is considered a healthier alternative as it uses less oil and reduces the amount of oil absorbed by foods.
What Are Beansprouts?
The beansprouts most often found in supermarkets are mung Bean sprouts. They are easy to cultivate, hence their popularity and can be grown at home. However, eating the beans raw isn’t recommended as they carry the risk of E. Coli. However stir-fried, they are safe, crunchy, and healthy.
- 2 Spring Onions Cut into 1cm strips.
- 30 ml Vegetable Oil
- 1 Garlic Clove Finely Chopped
- 1 Tsp Ginger Finely Chopped.
- 300 g Bean sprouts
- 1 Tsp Dark Brown Sugar
- 20 ml Soy Sauce
- 15 ml Sesame Oil
- White Pepper to Taste
- Heat the oil in a wok over medium heat. Add the spring onion, garlic and ginger to a hot pan and stir fry gently. Cook the onions for a minute, then add the beansprouts. Stir fry for 2-3 minutes until hot, but still crisp.
- Add the sugar and the soy sauce. Cook for a minute.
- Finish with sesame oil, and white pepper, to taste.