Vegetables are what you don't see much in my blog - So, I have decided I have to make the effort to write more about it as it is what I eat everyday. I like fresh, green, crunchy veges like Kailan, Bok Choy, Asparagus, and Broccoli. And there's a whole lot of other colourful veges that I like too!
Taugeh comes from Mung beans which are available widely in markets all around. Taugeh is used in delicious fried noodles, as complimentary dish to chicken rice, and just stir fried on its own. In Indian food, it is deep fried in a batter to make fritters as snacks. Some are just blanched in hot water and served with light soy-sauce.
I like it best stir-fried with chives and chunks of salted fish. Yumm. You have to try this. It is very simple to cook and goes well with any other dish that you commonly eat with rice - Asian style. In Malaysia, rice is commonly served with at least 1 vege dish & 1 meat dish, as a balanced meal.
:: Stir fried Taugeh with Prawns ::
1 bowl of *fresh taugeh (bean sprouts)
1 small bunch of chives, cut to 1-inch lengths
1 garlic clove, chopped
1/2 fresh red chili, pounded
3 pieces medium prawn (as u wish)
1 fried tofu, sliced (optional)
A little bit of salty fish chunks (about 2 tablespoons)
3 tablespoon light soy sauce
dash of white pepper
1. Heat a large wok or pan with some oil. Fry the garlic & pounded red chili until aromatic.
2. Add in salty fish & prawns, frying until they are almost cooked.
3. Throw in the taugeh, chives & tofu, stir always to even out the cooking, about 2-3 minutes.
(Taugeh cooks very fast - and you want to keep that crispy taste!)
4. Add in soy sauce, & white pepper. Stir to combine.
Serve in a nice flowery bowl and eat your veges! :-)
* fresh bean sprouts should be white in colour, free from bruises, & crispy. Do not buy if they look yellowish/browned as they're not fresh any won't taste good! You may pluck the roots away if you have time, or they're no harm eating, really. Try to remove the skin "dark brown cap" if you don't want to eat them!