When it comes to Chinese cuisine, the art of cooking extends far beyond the dish itself; it’s about infusing flavors, tradition, and authenticity into every bite. Bean sprouts, a staple ingredient in Chinese cooking, bring a crisp and refreshing element to numerous dishes. In this guide, we will walk you through the steps of cooking bean sprouts in the Chinese style, ensuring that you unlock the flavors of this versatile ingredient in the comfort of your kitchen.
Stir-fried soybean sprouts with minced meat
Ingredients:
A piece of lean meat, 250 grams of soybean sprouts, a green onion, a few grains of garlic, a small piece of ginger, a few dried chilies, a little cooking oil, an appropriate amount of salt, an appropriate amount of light soy sauce, and a little chicken essence.
Practice:
1. Prepare a piece of lean meat, cut it into larger dices, and put it in a bowl for later use.
2. Prepare a green onion and cut it into chopped green onion for later use. Prepare a few grains of garlic and cut them into slices. Prepare a small piece of ginger and cut it into shreds for later use. Prepare a few dried chilies and cut them into rings.
3. Stir-fry the soybean sprouts in a dry pot until soft. This can remove the beany smell of the bean sprouts without loss of nutrition.
4. Add a little cooking oil to the pot, when the oil is hot, add the diced meat and stir fry. After the diced meat changes color, add green onion, ginger, garlic, and dried chili and sauté until fragrant. Add appropriate amount of salt, appropriate amount of light soy sauce, stir fry evenly. Add soybean sprouts and stir-fry for 3 minutes. Add a little chicken essence, stir fry evenly, and then you can take it out of the pan.
Cold bean sprouts
Ingredients:
250 grams of mung bean sprouts, 1 carrot, a few grains of garlic, 1 stalk of chives, 1 stalk of coriander, some salt, a little cooking oil, a spoonful of chili noodles, half a spoonful of sugar, some light soy sauce, some white vinegar, and a little sesame oil.
Practice:
1. Prepare 250 grams of mung bean sprouts, rinse them twice with clean water, prepare a carrot, wash it and cut it into shreds. Prepare a few grains of garlic and chop into minced garlic. Prepare a chopped shallot. Prepare 1 coriander, wash and cut into small pieces.
2. Add water to the pot, add a little salt, drop a few drops of cooking oil, and bring the water to a boil. Boil the water until small bubbles appear, add the bean sprouts, stir them with chopsticks, let the bean sprouts be heated evenly, bring to a boil, and remove the bean sprouts after they are cooked.
3. Put in cold boiled water to cool down, put the shredded carrots into the pot and blanch the water. After the water boils again, turn off the heat and remove the shredded carrots. Put in cold boiled water to cool.
4. Add half of the minced garlic to the bowl, add a spoonful of chili noodles, add oil to the pan, heat the oil, let it cool slightly, and pour it on the chili noodles and minced garlic after the oil is hot. We add half a teaspoon of salt, half a teaspoon of sugar, an appropriate amount of soy sauce, an appropriate amount of white vinegar, and a few drops of sesame oil to the chili oil, and stir with chopsticks until the sugar and salt are fully dissolved. Add the remaining half of the minced garlic and chives and toss again to combine.
5. We drain the bean sprouts and carrot shreds and put them into a bowl. Pour the prepared sauce into the bowl as well. Wipe the sauce at the bottom of the bowl with bean sprouts. Stir evenly with chopsticks, put it on a plate, add a little coriander to garnish, and it’s ready to eat.
Bean sprouts vermicelli
Ingredients:
150g black bean sprouts, 50g minced pork, 40g sweet potato vermicelli, 1g oil, salt, 3g minced ginger, 3g chopped green onion, 5g minced garlic, 3g light soy sauce, 2g dark soy sauce, 3g cooking wine, 2g white sugar.
Practice:
1. Mince shallot, ginger and garlic.
2. Soak the vermicelli in warm water in advance for later use.
3. Wash the black bean sprouts with water.
4. Heat the oil pan, turn on medium-low heat, when the oil is hot, add the minced meat and stir-fry. When the minced meat turns white, add the cooking wine and stir-fry for a while.
5. Add minced green onion, ginger and garlic and stir-fry until fragrant.
6. Pour in fresh soy sauce (or light soy sauce), dark soy sauce and sugar and stir-fry evenly.
7. Pour in the black bean sprouts, add salt and stir-fry over medium heat for about 1 minute.
8. Pour in a small amount of water, then add the soaked vermicelli, stir-fry until the vermicelli becomes translucent and mature, then turn off the heat and remove from the pot.
Braised tofu with bean sprouts
Ingredients:
200 grams of soybean sprouts, 2 green onions, 200 grams of tofu, 1 spoon of light soy sauce, 1 spoon of cooking wine, 3 dried chili peppers, 1 spoon of oyster sauce, 5 grams of star anise, 1 small piece of rock sugar, 3 slices of ginger, 3 cloves of garlic, dark soy sauce 1 spoon
Practice:
1. Soybean sprouts are washed and cleaned for later use
2. Add a little oil to the pot, add tofu and stir-fry, add onion, ginger, rock sugar, dried chili, garlic and star anise and stir-fry until fragrant
3. Cook an appropriate amount of cooking wine, add an appropriate amount of dark soy sauce and stir-fry until it turns color, then add an appropriate amount of light soy sauce and oyster sauce and stir-fry evenly.
4. Add the processed soybean sprouts, stir-fry for a while, add a small amount of water and bring to a boil over high heat, cover and simmer over low heat for about 45-60 minutes.
5. Turn to high heat to thicken the soup
Stir-fried pig heart with mung bean sprouts
Ingredients:
100 grams of mung bean sprouts, 150 grams of pig heart, a little each of green pepper flakes, red pepper flakes, minced garlic, ginger slices, green onions, appropriate amount of salt, monosodium glutamate, cooking wine, cornstarch, chicken powder, dark soy sauce, and water starch.
Practice:
1. Slice the washed pork heart. Add salt, MSG, cooking wine, then add a little cornstarch, mix well, and marinate for 10 minutes to absorb the flavor.
2. Heat oil in a pan, add washed mung bean sprouts, add salt, MSG, chicken powder and dark soy sauce and stir-fry for 1 minute until cooked. Add a little water starch to thicken, put into the plate.
3. Put the pot on high heat, add oil to heat, add minced garlic, ginger slices, green pepper, and red pepper. Pour in the pig heart. Add cooking wine and stir-fry until fragrant.
4. Add salt, monosodium glutamate and chicken powder. Add soy sauce and stir-fry for about 2 minutes until cooked. Then add a little water starch to thicken. Sprinkle in green onions and mix well.
5. Serve on mung bean sprouts.
Stir-fried diced meat with mustard and soybean sprouts
Ingredients:
A bowl of soybean sprouts; a bag of Wujiang mustard; lean meat; green onions; dried chilies; salt
Practice:
1. A bowl of soybean sprouts. The soybeans are in the best state with only a little sprout, and the nutrition is the most abundant. A bag of Wujiang pickled mustard can appetize and invigorate the spleen. Lean meat cut into cubes
2. Heat oil in the pot
3. Add chopped green onion and diced lean meat and stir-fry until the diced meat changes color.
4. Add the soybean sprouts and dried chili peppers and continue to stir-fry until the smell of raw bean sprouts disappears and the water vapor is removed.
5. Add mustard
6. Add the mustard and continue to stir-fry for two minutes. Add a little less salt and serve.
Conclusion:
In mastering the art of cooking bean sprouts Chinese style, you’ve taken a leap into the world of authentic flavors and culinary prowess. . As you savor the crunchiness, aromas, and delectable flavors of your freshly cooked bean sprouts, remember that you’ve embraced a slice of Chinese culinary heritage, bringing the spirit of the East to your dining table.
