When hot, add the 1 tablespoon of vegetable oil. Heat a wok or cast iron skillet under high heat. Slice the green onions and peeled garlic cloves into thin pieces.2 Rinse a few times to rid them of any tips and shells. This allows any remaining mung bean shells to detach from the sprouts. Use your hands to stir the water a few times. Clean the mung bean sprouts by immersing them in cold water.Vinegar needs to be added at the very end so as to not overpower the dish, and to inject it with just the right amount of fragrance and refreshing taste. So why the high heat for mung bean sprouts? High heat allows the mung bean sprouts to be cooked without releasing much water so the sprouts stay crisp. I normally don’t like to use the highest level of heat, as the majority of my dishes require only medium-high heat. The mung bean sprouts cook under high heat very quickly. But they taste similar and contain the same types of nutrients. I personally prefer mung bean sprouts, due to their shorter cook time. When it comes to bean sprouts, there are usually two types, soy bean sprouts and mung bean sprouts. They are also a common food item during Chinese New Year due to their good fortune symbolic meaning in Chinese culture. These crunchy, refreshing stirfry mung bean sprouts are not only great to eat along with any meaty dish, but they can also be a topping for porridge and noodles. So this stirfry mung bean sprouts dish, along with Baby Bok Choy with Shiitake Mushroom, Chinese Steamed Eggplant With Garlic, Steamed Okra with Garlic, and Sautéed Broccoli With Minced Garlic, is one of our go-to vegetarian dishes that we use to balance the meatiness on our holiday tables. During the holiday season, we consume quite a few of meaty and heavy dishes (traditionally, the Chinese New Year celebration starts on New Year’s Eve and lasts to the 15th of January on the lunar calendar). Thankfully, the power returned on Tuesday. We devoured the red braised meat (红烧肉) that I made for Chinese New Year and some stirfry baby bok choy in no time. We particularly enjoyed those when we were students in New York City. My husband joked that it was quite romantic and reminded him of those hole-in-the-wall restaurants in the East Village with purposefully dark ambient lighting. Our whole family ate dinner under a single candle’s light. So we still had a few leftover dishes in the fridge. Because of Chinese New Year, I had made so much food over the weekend. In terms of food, we were definitely prepared. And I think we were pretty lucky compared to some other fellow Texans who endured much longer outages in freezing homes, had burst water pipes, had ceilings falling down, or had rooms flooded with frozen water. Electricity, which I definitely took for granted, all of a sudden became a luxury.Īt least we came through the power outages unscathed. Thanks to historic snow storms and the state of Texas’s electricity system, we experienced a straight 34-hour power outage and several subsequent rolling outages while the weather outside was mostly sub-freezing. What a roller coaster ride these past few days have been. Stirfry Mung Bean Sprouts (清炒绿豆芽 Qing Chao Lü Dou Ya) Preparation: 10 minutes | Cook: 5 minutes 6 ingredients vegan
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