Whether stir-fried or paired with meat and vegetables, bean sprouts can make a simple meal "rich." Zhang Nian, a nutritionist from Foshan Hospital of Traditional Chinese Medicine, reminds us that bean sprouts are sweet in taste and cold in nature, with certain heat-clearing and detoxifying effects, making them more suitable for people with a "heat" body type. Bean sprouts can clear heat, so when stir-frying them, one must pay attention to the heat control.
Su Dongpo once wrote in a poem: "In spring, ginger sprouts are plump and tender, surpassing meat." This means that during this time, ginger sprouts are plump, fresh, and tender, comparable to meat. Recently, reporters in some markets in Chancheng District have seen that sprouts are no longer simply mung bean sprouts; the market now offers soybean sprouts, pea sprouts, black bean sprouts, kale sprouts, asparagus, ginger sprouts, and wolfberry sprouts, among others. These sprouts can be cooked in many ways, such as stir-frying, braising, and boiling. Their colors are appealing to diners, and their names are quite distinctive. Even the common dish of stir-fried soybean sprouts with chives is beautifully named "Yellow Birds in the Emerald Forest."
Stir-fried Soybean Sprouts
When stir-frying sprouts, pay attention to the heat control.
Plain-fried sprouts are generally made with pea sprouts. It's best to use olive oil. The wok should be very hot, and the sprouts should be quickly stir-fried over high heat to ensure they remain crisp and green.
The characteristics of stir-fried black bean sprouts with tofu are that they are crispy, fragrant, and delicious, as well as nutritious. The ingredients include black bean sprouts, tofu, chicken breast, and eggs. The seasonings are a little salt, chicken essence, sugar, starch, and sesame oil. First, beat the eggs and chop the chicken breast, setting them aside. Mash the tofu, then add the egg and minced chicken, seasoning with a little sugar. Next, heat oil in a wok, form the tofu mixture into small balls, and fry them until golden brown, then lift them out and arrange them on a plate. Leave some oil in the wok to stir-fry the black bean sprouts, seasoning with salt and chicken essence. When done, pour the sprouts over the tofu and drizzle with a little sesame oil.