The 2 main types of bean sprouts are produced from the seeds of
mung beans and soybeans. Mung bean sprouts have
smaller stems and a small soft bean with a greenish tint.
Soybean sprouts have longer stems and a larger, firm bean with a yellowish tint.
It is a healthy food that is loaded with vitamins A, B, C, D, E and K, minerals
such as iron, potassium, calcium, phosphorous, magnesium and zinc, and it is
absolutely cholesterol free. It is best to use sprouts on day of purchase or
the following day. Do not use sprouts that are slimy or have changed colour.
According to TCM, mung sprouts is good for treating diarrhoea and painful swelling because of its heat and toxin clearing
properties.
Ingredients
2 pieces of bean curd
200 gm bean sprouts
I like to remove the tails because it looks better
when cooked. Soak the sprouts for 5 minutes then rinse thoroughly.
Cut the bean curd (taukwa)
into fairly thick strips
Heat up some oil and fry the bean curd until slightly
golden brown in colour.
Remove the bean curd and set aside.
Leave sufficient oil in the wok to fry the bean
sprouts. Put in 1 tbsp chopped garlic and fry until it starts to brown. Add the
bean sprouts and stir-fry for about 2-3 minutes.
Add the bean curd and mix thoroughly. Season with 1
tsp light soy sauce, salt and pepper to taste
Do not overcook the bean sprouts as they will release
a lot of moisture and lose the crisp and crunchy texture.
Take out the children’s portion. Add some cut red
chillies onto the remaining sprouts. This is for the adults.
You can serve the children's portion in a separate dish or next to the adult portion in one dish
