Stir fried beansprouts is a simple homey dish but you can dress it up a little by adding asparagus and shredded dried squids [cuttlefish]. You will find that there is some difference and tempted to give it a try when you take a look at the photos. This is exactly my response when I came across this recipe.
The beansprouts must not be overcooked to keep its crunchiness. Great idea to thicken lightly this dish with some cornstarch water, gives a shiny look and moist.
Recipe adapted from Yum Yum Magazine No. 95 with modifications
300 gm beansprouts - tailed
3 stalks asparagus – removed the hard stems and stingy parts – sliced thinly
1 tbsp shredded ginger
25 gm dried cuttlefish shreds – rinsed several times and squeezed out excess water
1 red chilli – seeded and shredded
2 tbsp oil
½ tsp salt to taste
Dash of msg
1 tbsp Shaoxing wine
100 ml water
- Heat up wok, add oil and pan fry cuttlefish shreds until aromatic and crispy. Dish up and set aside.
- Add in ginger and stir fry until fragrant. Add in beansprouts, red chilli and asparagus. Stir fry until well mixed.
- Add in seasoning and half of the crispy cuttlefish shreds. Stir to mix well, add in water, bring to boil and thicken with cornstarch water.
- Dish up to serve.