Stirred-fried Beansprout with Japanese Cucumber

19 July 2013

I usually will prepare 2 vege and 1 meat or 1 vege, 1 meat and 1 soup for dinner. So on the same day I did the egg rolls, I had fried beansprouts as my vege dish. Eh, don't think beansprouts cheapo dish. If you add other ingredients, it becomes a superb dish!

 

Ingredients (5 pax share):

- A packet of fresh beansprouts, about 800grams.
- 1 Japanese Cucumber (of average size), sliced.

- 1 young carrot, cut into strips.

 - 4 pieces dried beancurd (or known as "tau pok"), sliced.
- Garlic, chopped finely
- 1 tablespoon of cooking oil
- Water
- Salt to taste

How to cook:

- Heat the wok with cooking oil.

- Add in the garlic once the wok is heated.

- When garlic turns slightly brownish, add the carrots and little bit of water (2 tablespoons). Stirred fried for short while.

- Then add beansprouts, tau pok and some water (enough to cover half of the vege will do as don't intend to make this too watery). Again, stirred fried for short while to ensure that its evenly cooked.  

- Lastly, add the cucumber and stirred fried for another minute. 

- Add salt to the dish before serving.