Thursday, 29 May 2008


This dish is so easy to make that I feel quite embarrassed to put it on the web. But to those who think that sprouts are only used for salads, here’s a chance to try cooked bean sprouts.

1 bag of sprouts – tailed (the tails look ugly and really spoils the presentation of the dish, so make an effort and tail them)
1 bunch of Chinese chives – cut into 4 cm lengths (optional)
2-3 cloves garlic – minced
1 small onion – sliced (optional)
2-3 tbsp oyster sauce
2-3 tbsp light chinese soy sauce
Some prawns, chicken or fish balls/cake if you want to make it a main meal – I did not put anything as it was to accompany a chicken dish.
Semi hard tofu - drained and cut into cubes
Few drops of sesame oil
1 tbsp oil

Heat oil in work on high and add garlic. If you are using seafood or meat, add it to this stage and fry till the meat is cooked. Add tofu. If not using seafood, fry the garlic for 15 secs, add onion and fry another 15 secs. Add in the tofu and fry till slightly golden or till heated through.

Add in sprouts, mix well and add in the chives. Mix well again. Add in both sauces, stir throughout and cook for only 1 min or so as you want the sprouts to remain crunchy. Add in sesame oil, remove from heat and serve with rice. Easy peasy!

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