Whether stir-fried alone or combined with meat and vegetables, sprouts can "enrich" a monotonous dining table. Zhang Nian, a nutritionist from Foshan Hospital of Traditional Chinese Medicine, reminds us that bean sprouts are sweet and cold in nature, possessing certain heat-clearing and detoxifying effects, making them more suitable for people with a "heat" constitution.
Su Dongpo once wrote in a poem: "During the Spring Sacrifice, the ginger sprouts are plump and tender, surpassing meat." This means that during this period, ginger sprouts are particularly plump and fresh, comparable to meat. Recently, reporters in some markets in Chancheng District have seen that sprouts are no longer simple mung bean sprouts. The market now offers soybean sprouts, pea sprouts, black bean sprouts, kale sprouts, asparagus, ginger sprouts, wolfberry sprouts, and more. These sprouts can be cooked in various ways, such as stir-frying, braising, or boiling. They are visually appealing to diners, and their names are quite distinctive. Even the common dish of stir-fried soybean sprouts with chives has been beautifully named "Yellow Birds in the Emerald Forest." When stir-frying sprouts, one must pay attention to the heat control.
A Cantonese chef in Foshan, Mo Weiqiang, told reporters that for plain stir-fried sprouts, pea sprouts are generally the preferred choice. It is best to use olive oil. The wok should be well-heated, and the sprouts should be quickly stir-fried over high heat to ensure they remain crisp and green.
The characteristic of stir-fried black bean sprouts with tofu is that it is crispy, fragrant, and delicious, as well as nutritious. The ingredients include black bean sprouts, tofu, chicken breast, and eggs. The seasonings are a small amount of salt, chicken essence, sugar, starch, and sesame oil. First, beat the eggs and chop the chicken breast for later use. Mash the tofu, then add the egg mixture and chicken mince, seasoning with a little sugar. Then, heat oil in a wok, shape the tofu into small balls, and fry until golden. Remove and arrange on a plate. Leave some oil in the wok to stir-fry the black bean sprouts, seasoning with salt and chicken essence. Remove from the heat and pour over the tofu, drizzling with a little sesame oil.
Pea sprouts are also very popular among the people of Foshan. Pea sprouts are rich in protein and dietary fiber and have the effect of preventing constipation. In the spring, wolfberry sprouts, kale sprouts, and asparagus are also common "regulars" on the dining tables of Foshan residents.
In addition, Chef Mo Weiqiang introduced that recently, stir-fried kale sprouts with cowboy beef has been very popular with citizens. In addition to the deliciousness of the beef, this dish features the crispness of the kale, paired with fresh lilies and bell peppers. Not only is it visually appealing, but it also has a refreshing taste.