I have always loved bean sprouts (tauge in Hokkien). They’re crunchy, fresh and sweet. With the right ingredient bean sprouts can turn into a beautiful dish. The pairing of bean sprouts and salted fish is the most basic dish that is known to all Chinese. I’m not really a fan of salted fish. But I do admit salted fish and bean sprouts; they are the perfect match!
First thing first, you need to pluck the roots. It was tiresome and bothersome. Now I remember why we seldom cook this dish. If you want, you can ignore plucking the roots. With that it would be a quick and easy dish. Hehe But for the Chinese in me, I NEED to pluck the roots off the bean sprouts!
Dad even asked me “Do you want to pluck the head as well?”
I said “Hell no!” (not because of extra work, there’s really no explanation as not to eat its head right?)
In medium heat, add oil in a wok.
Tsk I’m using pan here because I was lazy to wash the wok.
That’s it! Sound simple yes? It’s simple!
Bean Sprouts with Salted Fish
350g bean sprouts, remove roots
2cm x 3cm salted fish, slice thinly
2 cloves garlic, chopped
2 shallots, chopped
1 stalk spring onions, chopped
1 stalk coriander, chopped (optional)
1 tsp oyster sauce
1 tsp sesame oil
1 tsp soy sauce (optional)
1. In medium heat, add oil in wok.
2. Fry salted fish. When salted fish is half way done add onions and garlic.
3. Then add oyster sauce and sesame oil. Fry until golden brown.
4. Turn heat to high. Add bean sprouts and soy sauce.
5. Stir-fry for 1 minute.
6. Lastly add spring onions and coriander. Turn off the heat.
Hope you like it!