Simple is nice. Simple can be delicious.
Beansprouts is a crunchy and light vegetable. It is best eaten with its head and tail removed so you don't get the soil aftertaste. Well, to have tasty beansprouts is to cook the beansprouts 'al dente' with a slight crunch when you eat it. That would mean to remove it from the heat when it starts turning translucent. Raw and opaque beansprouts can taste bad especially when it is not fresh.
As beansprouts do not have a strong flavour so I like to add some flavourful vegetables to to bring out the flavour of beansprouts.
Let's call these vegetables "The 3 Musketeers": Green bell peppers ( or known as green capsicum), Chilli and Scallion (or known as spring onions). These vegetables gives out a and strong, peppery fragrance. Nice....
To add a change of texture in the dish, I added fried beancurd (firm tofu). For meat/seafood lovers, you can replace beancurd with slices of pork or shrimps into it.
Recipe for 2-3 servings
2 cups of beansprouts, with heads and tails removed
7 pieces of 1" x 0.6" beancurd pieces
Half a small green bell pepper, cut into 1" slices
1 chilli, cut into 1" slices
1 stalk of scallion, cut into 1" slices (separate ends of the scallion and the main leaves)
1 small garlic, chopped
1 tbsp of cooking oil
1tbsp of light soya sauce
1 tsp of sesame oil
1 dash of Hua tiew wine (Chinese Cooking wine)
Salt and pepper
Deep fry the beancurd pieces till golden brown. Remove and drain the oil away.
With a clean wok, heat it up and add 1 tbsp of cooking oil over medium heat.
Add in chopped garlic. When it starts to turn golden brown, add in green pepper and ends of scallion. Stir well for 1 minute.
Turn up the heat, add in beansprouts and chilli slices. Fry well.
Add the seasoning and 2 tbsp of water. Continue to fry.
When the beansprouts starts to turn translucent, add in the rest of the scallions.
Give a few more stirs.
Remove from heat.
Best served with rice or porridge.