Blanched Bean Sprouts

Bean sprouts or taugeh or ngah choy (芽菜) are a cheap and rich source of dietary fiber. They are also high in nutrients found in fruits and vegetables, particularly vitamins B complex and C, asparagine, folic acid and iron. One interesting fact is that the bean sprout has zero cholesterol.


Besides using bean sprouts for the fried kuey teow, I would also blanch them as a vegetable complement whenever I make noodle soups. Hubby always love this simple vegetable. He bought a whole kilogram for teppanyaki last Saturday!

When buying bean sprouts, always look for fresh and crispy sprouts with tender moist tips.

Blanched Bean Sprouts


500 gm bean sprouts
3 shallots, sliced
3 tbsp oil
soy sauce, pepper, sesame oil
1 sprig spring onions, chopped
1 small chilli,
water

1. Blanch bean sprouts into boiling water for a 30 seconds and drain.
2. Place on serving plate.
3. Heat oil in wok.
4. Saute the shallots and pour onto bean sprouts.
5. Sprinkle some sesame oil and pepper.
6. Garnish with the spring onions and cut chilli.
7. Serve hot with rice or noodle soup.