Stir-fried Bean Sprouts-Quick Chinese Cooking

FAQ: After using bean sprouts for stir-fried noodles, what am I going to do with the left over?

Answer: Turn it into healthy vegetarian dish with less than 5 minutes preparation and cooking time.

Stir-Fried Bean Sprouts

1 tablespoon vegetable oil

1 clove garlic, finely chopped

½ half long red chili, thinly sliced (optional)

1 spring onion, cut into 5 cm (2 inch) length (optional)
150 g bean sprouts, washed and drained

1/8 teaspoon salt or to taste

½ tablespoon soy sauce

Heat oil in a fry-pan until hot and add garlic and stir fry until lightly brown. Pour chili, spring onion, bean sprouts, salt and soy sauce into the fry-pan and stir fry for about 20 seconds (with this amount of bean sprouts or if you like it a bit wilt, you can cook longer but not more than 30 seconds). Serve immediately.

Tip: This dish needs to cook in the high heat quickly. Serve hot immediately for the crunchiness of the bean sprouts. 

Thai Cooking Class, Melbourne

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Asian Cooking Class

Stir-fried chicken mince with eggplant

This is just a perfect dish for lunch or dinner with steamed rice.

 450g (1lb) eggplant

200g (7oz) chicken mince

2 tablespoons vegetable oil

2 cloves garlic, finely chopped

1 teaspoon cornstarch, dissolved with left over water from the fry-pan or wok (or 1/4 cup of water if you don’t have left over water)

Soy Mixture:

1½ tablespoons oyster sauce

1½ tablespoons light soy sauce

1 teaspoon dark soy sauce (optional)
salt to taste (optional)

Garnish: diagonally-sliced spring onion

Marinate the chicken mince with soy mixture and set aside.

Cook the eggplant soft, follow our method posted a week ago, keep the water from the fry-pan or wok. Cut the eggplant into bite-size pieces.

Heat the oil in a clean fry-pan and stir-fry garlic until lightly brown, add the chicken mince and stir-fry for about 2 minutes. Add the eggplant and stir fry for another 2 minutes. Add dissolved cornstarch, mix well and cook for about one minute. Serve it hot and garnish it with spring onion.

Note: Standard spoon measurement is level

1 tablespoon = 15 ml

1 teaspoon = 5 ml