Mung Bean Sprout Stir Fry Homegrown Method Food
MUNG BEAN SPROUT STIR-FRY & HOMEGROWN METHOD
A simple yet delicious mung bean sprout stir-fry. A guide is also included on how to grow mung bean sprouts at home. Check out the method & tips in the recipe notes.
Provided by Wei Guo
Categories Side Dish
Time 4m
Number Of Ingredients 10
Steps:
- Mix all the ingredients for the seasoning. Set aside.
- Heat up the wok over high heat. When it starts to smoke, pour in oil.
- Stir in minced garlic and Sichuan pepper. Fry until fragrant.
- Add mung bean sprouts and fresh chili. Stir fry until they lightly wilt.
- Pour in the seasoning mixture. Add chopped scallions.
- Give everything a quick stir then dish out.
Nutrition Facts : ServingSize 1 serving, Calories 112 kcal
HOMEMADE MUNG BEAN SPROUTS
Like to eat mung bean sprouts, the taste is crisp. Bean sprouts are the most common vegetable on ordinary people's table. Bean sprouts are full of nutrition, unique flavor, fragrant, crisp and tender, and are deeply loved by people. Bean sprouts are formed after the beans germinate and are also called "living vegetables". The nutritional value and nutrient utilization rate have also been greatly increased. The most typical is that dried beans basically do not contain vitamin C, but bean sprouts are very rich in vitamin C, which can maintain skin elasticity and is a good beauty product. Although bean sprouts have so many benefits. But I have never bought bean sprouts and other dishes, because I often see newspapers and the Internet saying that if the bean sprouts are soaked in fertilizer exceeding the standard, they become poisonous bean sprouts. I would rather take a little bit of trouble, so grown-ups and children can eat them with confidence. It's actually very simple. Some people say that it is not necessary. As a family cook, it is necessary to pay great attention to the health of the ingredients. Today I will share with you the process of making mung bean sprouts at home.
Provided by Twilight shadow
Time 10m
Yield 5
Number Of Ingredients 4
Steps:
- Prepare the ingredients for bean sprouts, you must figure out whether the beans you bought can sprout, and then operate.
- Beans sprout very slowly in winter now, so you can blanch them at about 70 degrees with hot water. Then just soak it right and left. Soak the beans for about 10 hours, the bean skins will crack.
- Pour out the water, change the water and continue to soak for about 5 hours, the beans have swelled a lot.
- Then pour out the bean water and place it in a water-drenching basket. Cover it with a drawer cloth. It is best to press on the upper side. This way the bean sprouts will grow stronger. You need to pour water 7 or 8 times a day. Be sure to moisturize and avoid light. Mung bean sprouts are almost ready to eat in about four days. Time does not eat it will grow the roots
- When eating, rinse the mung bean skins out with water. Otherwise it will affect the taste
- Heat the pan with hot oil, the green onion bursts out the fragrance, the gas stir-fry should turn on the high fire, the bean sprouts are fried, so the taste is very crisp
- Stir fry the bean sprouts and add salt and stir fry evenly.
- Finally, add some old vinegar, sour, crisp and delicious. This can be added at will according to your own taste.
CLASSIC BEAN SPROUT STIR FRY
Steps:
- In a very hot wok, coat well with oil and add scallions, ginger and garlic. Season and stir. Quickly add the bean sprouts and stir-fry, flipping the sprouts around quickly. Check for seasoning. Serve immediately. May serve with rice.
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