Chinese Vegetarian Recipes

Multi-flavored Mung Bean Sprouts

mung bean sprouts

Introduction:

Rachel always claim that she can not enjoy mung bean sprouts because she is wearing retainer. Besides, what’s more important is that she doesn’t like sprouts.

Against her will, I came up with a dish using the recipe below. She thought highly of it at the dinning table. Believe me. She is one who doesn’t lie at all, especially to me.

So I think this recipe is more than successful. You definitely want to try it out.

Ingredients:

Mung bean sprouts: 400 g

Seasonings:

Sesame paste: 2 teaspoons

Sichuan pepper powder: 1/4 teaspoon

Minced caraway: 1 teaspoon

Minced garlic: 1/2 teaspoon

Salt: 1/2 teaspoon

MSG: 1/3 teaspoon

White sugar: 1/2 teaspoon

Soy sauce: 1/2 teaspoon

Vinegar: 1/3 teaspoon

Chili oil: 1/2 teaspoon

Sesame oil: 1/4 teaspoon

Preparation Work:

1. Get the minced caraway and garlic ready;

2. Remove the root ends and of the mung bean sprouts, wash them, put them into a bowl, mix them with salt for 5 minutes, and then strain the liquid out;

3. Take a big bowl and mix all of the seasonings together in it;

4. Take another big bowl and mix the seasoning liquid together with the reserved bean sprouts.

Cooking Tips:

1. When being stir-fried, vinegar is recommended. This is because the vinegar can protect the Vitamin C contained in the sprouts, and the original bean smell can also be removed. This way, the finished dish will become more crispy and fresh.

2. It’s really hard to cut the root-like ends away because the sprouts are often scattered and mixed, not in the same direction. To make things a little bit easier, you can rip them off with your own hands. It will take long to do so, though.