Wednesday, November 16, 2016


This is a dish which I prepare quite often. Most times, I will use small silverfish or anchovies or dried prawns. Recently, I came across this specie of anchovies which I was told by the vendor that it comes from Hong Kong. Price wise, it is definitely more costly than local anchovies.  But, it is alright to try out new ingredients in our cooking for a change otherwise we will never know that there may be good substitutes.
Anyway, I love this simple stir fry sprouts, only setback is you may need some time to tail the sprouts.  If you  don't have the time then, best to skip it.
Recipe adapted from Yum Yum Magazine No. 60 with modifications
100 gm pea sprouts 
200 gm bean sprouts - tailed
1/2 carrot - skinned and shredded
30 gm dried anchovies - fried till crispy - dish up
1 tbsp shredded ginger
1/2 tsp salt, dash of pepper and msg
1/2 tbsp cornstarch water for thickening
  1. Heat up 1-2 tbsp oil,saute ginger until aromatic.  Add in beansprouts and carrot.  Stir fry until well mixed.
  2. Add in the pea sprouts, quickly stir fry to mix. Add in seasoning and thicken with cornstarch water.
  3. Dish up and sprinkle fried crispy anchovies on top, serve.


PH said...

Kimmy, I like this vegetable dish. Definitely atas with the anchovies. The anchovies are very fine, I have not seen this type before.

Kimmy said...

Hi Phong Hong, I didn't know about this kind of anchovies until my neighbor showed it to me. It is not that salty or bony. All can be eaten and it has a natural sweetness and fragrance.