Sides and Salads Recipes - Stir-fried Beansprouts Recipe

Ingredients

• 15ml/1 tbsp vegetable oil

• 1 garlic clove, finely chopped

• 5ml/1 tsp grated fresh root ginger

• 1 small carrot, cut into matchsticks

• 50g/2oz/1/2 cup canned bamboo shoots, drained and cut into matchsticks

• 450g/1lb/2 cups bean sprouts

• 2.5ml/1/2 tsp salt

• large pinch of ground white pepper

• 15ml/1 tbsp Chinese rice wine or dry sherry

• 15ml/1 tbsp light soy sauce

• 2.5ml/1/2 tsp sesame oil

Serves 4

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Method:

1. Heat the vegetable oil in a non-stick frying pan or wok. Add the chopped garlic and grated ginger and stir-fry for a few minutes, over a high heat.

2. Add the carrot and bamboo shoot matchsticks to the pan or wok and stir-fry for a few minutes.

3. Add the beansprouts to the pan or wok with the salt and pepper. Drizzle over the rice wine or sherry and toss the beansprouts over the heat for 3 minutes until hot.

4. Sprinkle over the soy sauce and sesame oil, toss to mix thoroughly, then spoon into a bowl and serve immediately.

This fresh and crunchy vegetable, which is synonymous with Chinese restaurants, tastes even better when stir-fried at home.

Variation: Add a handful of almond slices, grilled (broiled) until golden.

Cook's Tip: Beansprouts keep best when stored in the refrigerator or other cool place in a bowl of cold water, but you must remember to change the water daily.