Soy sauce – if you are using soy sauce, drizzle in around the pan towards the end, it gives the mung bean sprouts the extra flavor.Fermented bean curd (super delicious if you like this ingredient).Here are some that I like with mung bean sprouts: There are many other ingredients that you can use to make and Asian stir-fry. Wash and rinse the mung bean sprouts before use.Store in a bag and this should last up to 3 days in the fridge.Have you ever bought fresh mung bean sprouts and found that they start to wilt in the refrigerator? Here is what you can do once you get it from the store: (Note – These steps work well with soybean sprouts as well) To watch how I stir fry these mung bean sprouts, please watch my YouTube video below (starts from 2:16 to the end). I stir fry them until they look a bit matte and dish them out immediately. One quick tip is to not overcook the mung bean sprout as it will lose its crunch. Quickly toss the mung bean sprouts and season with mushrooms or umami seasoning. Then, sauté garlic and chili until fragrant and add in the mung bean sprouts. So, if possible, use a good pan that can distribute even heat.Īdd a drizzle of oil in a heated pan and season with salt. A large pan allows you to quickly stir-fry vegetables with an even heat. When it comes to stir-fry, a heated large pan is necessary. Skip this step if preferred and wash the sprouts thoroughly before use. First, prepare the mung bean sprouts by removing the ends.
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