March 20, 2015

Fabulous Friday Flavour: Beansprouts with Scallion & Chives

Bean sprouts, otherwise known as taugeh in my native language, always reminds me of Science class in school. Back in the days, we had to use only damp cotton pads to grow our taugehs using green beans as part of our Science experiment. Those grew by others thrived well, but mine always died prematurely – I never have green thumbs!

Taugehs make for very good condiments with noodles and they also make for a very nutritious stir fry. Thanks to the early training from my mom, I am anal about my taugehs – they have to be cleaned. By cleaning I mean to pluck off the roots of the back-end, one by one. A pain in the ass to do and I have always hated doing that. These days, I’ve got Silver Bullet or my Nanny to do the dirty work! :p

I have always loved my taugehs. One of my all-time favourite is a simple stir fry with Chinese chives and scallions (otherwise known as spring onions). A simple, humble veg dish!

Beansprouts with Scallion & Chives
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  1. 1 garlic, pressed
  2. 1 onion, sliced thinly
  3. 200g-300g bean sprouts
  4. 2-3 sprigs of scallions
  5. 2-3 sprigs of Chinese Chives
  6. 1 teaspoon light soya sauce
  7. Half a cube of chicken stock
  8. Olive oil
  9. Salt to taste
  1. Clean and rinse the bean sprouts
  2. Heat up pan with olive oil. Add the soya sauce into the oil
  3. When the oil is hot enough, press garlic and saute. Add in the sliced onions
  4. Once the onions have turned translucent, add in the chicken stock. Stir well
  5. Add the bean sprouts, chives and spring onions. Mix well
  6. Cover for 3-5 minutes until you see some water at the bottom of your pan.
  7. Turn off the fire and serve hot as a side dish to be eaten with rice.
  1. Fuss-free, and apart from spending time plucking off the roots (you can choose to leave it, but I’m OCD), you’ll be done with cooking in no more than 10 minutes. Guaranteed!
Grubbs n Critters


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