STIR-FRIED BEAN SPROUTS - TAUGEH GORENG

     Taugeh - Moong Bean Sprout is definitely one of the most commonly used ingredients in South East Asian Cooking. It is widely used in Noodle dishes, you can see these Bean Sprouts/Taugeh lavishly garnished in Mee Goreng Recipes, Fried Bee Hoon(Bihun), Singapore Mee, Char Kuey Teow, Hokkien Mee, etc., or as a simple Stir Fry with Garlic and Chillies, some recipes even go to the extent of adding Dried Fish/Firm Tofu/Scrambled Eggs along with these Bean Sprouts.  Fresh bean Sprouts are rolled into Spring Rolls - the regionally famous Popiah and are used as a garnish for Vietnamese Phở and in numerous Asian Soup Recipes or tossed into Fried Noodle dishes. In Korean Cuisine, the Sprouts are blanched and then seasoned with Sesame Oil, Garlic, Salt and served as Banchan.
      It is one must have ingredient used in the hawker stalls in Malaysia, Singapore, Indonesia, and Thailand. Stir-fried Taugeh is a  common dish that you can find in every economy Rice Stalls, Mamak Shops here in Malaysia. The first time I ate this Taugeh/Sprouted Black Moong Bean Stir fry was at a Mamak Shop. Sprouts these long, awed me though and how they were cooked, retaining the succulence and crunchiness was the nest question.  Then started my trial and error experiments, with few attempts of soggy Taugeh stir-fries, I learned one main technique in South East Asian Cooking, cooking on high heat, briefly.  It fits for ingredients like Asian Greens, Taugeh, Brocolli, Chinese Cabbage, etc.,
     Sprouts, as we all know are power packed with nutrients.  Since childhood, I have seen my mother make Bean Sprouts from Green Moong Bean, Chick Peas, Red Bean, etc., But those sprouts were just-sprouted type.  The kind of Bean sprouts we get in Malaysia are literally long ones, long in the sense they measure upto 1- 11/2 inches in size.  And they are sweet, succulent and has a wonderful crunchy texture if cooked perfectly.  We can also see Bean Sprouts prepared from Black Moong Bean & Soy Bean. they have bigger, droopier heads–which are popular in Korea.
     The best way to eat the freshly sprouted Taugeh is to eat them raw. Cooked Taugeh lose quite a bit of the nutritional values as well as all the enzymes. So the best way is to use it is as a garnish over hot dishes.  I usually stir-in the Taugeh at the final stage while adding it into Singapore Mee/Mee Goreng Recipes. While preparing a Stir-fry cook on a high heat for a brief period of time.  This way Taugeh/bean Sprouts tend to retain their crunchiness, texture and nutritional value.
     Taugeh is considered as a super food that is good for health. Raw Taugeh is full of nutritional value. It contains Vitamins A, C, E, K, and Folate in addition to an assortment of Minerals including Calcium, Magnesium, Phosphorus, Potassium & Manganese
     This recipe is a simple Stir-fry prepared with Taugeh/Moong Bean Sprouts, cooked along with Garlic, Chives, and Bird's-eye Chillies. These wonderful power packed Bean sprouts, take center stage in this quick, flavour filled stir-fry. The addition of just a few ingredients over high heat brings out their sweet succulence.


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Cuisine - Chinese; Southeast Asian
Recipe Type - Stir Fry
Spice Level  - Low
Difficulty - Easy
Serves - 2- 3
Author - SM

Preparation Time - 5 - 10 Minutes
Cooking Time - 5-10 Minutes

 HOW TO COOK STIR-FRIED BEAN SPROUTS - TAUGEH GORENG

STIR-FRIED BEAN SPROUTS - TAUGEH GORENG

INGREDIENTS:

Taugeh(Moong Bean Sprouts) - 2 Cups
Garlic - 2 Cloves
Birds-eye Chillies(Red) - 1 No.(Optional)
Chives/Spring Onions - few
Light Soy Sauce - 1 Tbspn
Salt - To Taste
Sugar - a Pinch.
Peanut Oil - 2 Tbspn.

METHOD:

• Clean, snap-off the tails from Taugeh/Moong Bean Sprouts and rinse it thoroughly.
• Allow it to drain in a Colander.
• Heat Oil in a pan over high flame.
• Add finely chopped Garlic, Bird's-eye Chilly and saute it over a high flame until aromatic(for about 20 seconds).
• Add Taugeh/Moong Bean Sprouts, Light Soy Sauce, Salt and a pinch of Sugar and give a quick stir.
• Cook this on a high flame for a minute.
• Add finely chopped Chives/Spring Onions and cook briefly.
• Immediately switch off the flame.
• Serve Taugeh Goreng/stir-fried Bean Sprouts immediately.

NOTES :

• Cook the ingredients over a high flame for a brief period of time.
• Taugeh/Moong Bean Sprouts should not be overcooked or turn soggy.
• Adding Bird's-eye Chilly is purely optional.
• If you want a less spicy version, add Pepper Powder instead of Chillies.
• I have used Peanut Oil in this recipe, can substitute it with any other vegetable oil of your choice.