If I have started work in sydney, I prob will never cook bean sprouts because those sold near my place are never pre-plucked, meaning they come with both "head" and "roots". So its really a chore to remove the roots before cooking. Takes about half hour to clear the lot that serves a bowl. I missed HK and singapore where I can just pay more and buy those already been clean and neatly plucked in a pack. Guess labor is too expensive in Australia here.
Australian's bean sprout are however very good quality. Unlike those in Singapore that starts to "water" within 5 mins and becomes soft when u throw them in the wok, those here stays really crunchy still and doesnt have that strong "bean sprout" taste in them. Plus they are much longer in length and firmer.
My fav version of beansprouts of late is to mixed them with capsicums. The flavours really blend well together and plus capsicums are good for us.
Recipe
Australian's bean sprout are however very good quality. Unlike those in Singapore that starts to "water" within 5 mins and becomes soft when u throw them in the wok, those here stays really crunchy still and doesnt have that strong "bean sprout" taste in them. Plus they are much longer in length and firmer.
My fav version of beansprouts of late is to mixed them with capsicums. The flavours really blend well together and plus capsicums are good for us.
Recipe
1. prepare 1 average bowl of beansprouts plucked
2. Cut a quarter portion from each coloured capsicums (red/ green/ yellow) (or lesser up to taste)
3. Sliced the quarter portions of capsicums into thin strips
4. Prepare 1 tablespoon of minced garlic and finely cut ginger. Stiry fry together with olive oil.
5. Throw in capsicums and stir fry with a tablespoon of light soy sauce for 3 mins
6. Throw in beansprouts (plus sliced button mushrooms if desired)
7. Add 1 tablespoon of oyster sauce, and pinch of salt, sugar and pepper for taste.
8. Stir fry for another 4-6 mins (depending on your preferred level of crunchiness of sprout)
Done.
Why Capsicum Are Good To Eat
• Red capsicums have very high levels of vitamin C - 1 capsicum has enough vitamin C to meet the daily needs of 10 people and yellow and green capsicums have nearly as much
• The red varieties are also rich in beta carotene which the body converts to vitamin A
• One red capsicum contains about 2 teaspoons of natural sugar, making them much more popular for flavour. Yellow capsicums have almost as much natural sugar, but the green variety have little sugar and so taste a little more bitter
• All varieties are free of fat and are low in kilojoules - red capsicums have 135kJ/100g, yellow have 115kJ/100g and green have 65kJ/100g
• Red capsicums have very high levels of vitamin C - 1 capsicum has enough vitamin C to meet the daily needs of 10 people and yellow and green capsicums have nearly as much
• The red varieties are also rich in beta carotene which the body converts to vitamin A
• One red capsicum contains about 2 teaspoons of natural sugar, making them much more popular for flavour. Yellow capsicums have almost as much natural sugar, but the green variety have little sugar and so taste a little more bitter
• All varieties are free of fat and are low in kilojoules - red capsicums have 135kJ/100g, yellow have 115kJ/100g and green have 65kJ/100g
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