This isn’t any specialty dish or recipe but instead a very down-to-earth and homely fare which we usually enjoy with Teochew Mui (Chinese plain porridge). And for those who loved a good vegetarian dish too, this will fit the bill too. In fact if you were to be cooking a whole big bunch of it, you probably can enjoy it alone as a main course too. The scallions and chilies pack a good bunch of flavour and spice into the dish and with some easy and light seasoning, it’s yet another comfort and very affordable Chinese homecooked dish which pack a bunch.
And here’s to presenting on how I usually cook mine for your easy reference.
Stir Fry Beansprouts with Scallions and Chilies
Course: MainDifficulty: Easy2
servings5
minutes10
minutesIngredients
1 tbsp cooking oil
70g beansprouts, optional to pluck away the top and/or root
2 chili padi, diced
1 sprig of scallion, cut into sections
1 tsp minced garlic
2 tsp light soya sauce
1/2 tsp sugar
2 tbsp water
- To top with (optional):
Fried shallots
Directions
- Heat up cooking oil in pan and saute garlics until sizzling.
- Add in chillies and white parts of scallions. Stir fry briefly till the scallions withered.
- Add in beansprouts and water. Continue to stir fry.
- Add in light soya sauce and sugar as seasoning.
- Add in green parts of scallions and continue stir fry beansprouts till doneness. (Some people prefer it crunchy with some rawness but I don’t really like the raw taste of beansprouts so will usually cook it longer to ensure they are all softened and well cooked before dishing).
- Top with some fried shallots and serve immediately.
