Taugeh – Moong Bean Sprout is definitely one of the most commonly used ingredients in South East Asian Cooking. It is widely used in Noodle dishes, you can see these Bean Sprouts/Taugeh lavishly garnished in Mee Goreng Recipes, Fried Bee Hoon(Bihun), Singapore Mee, Char Kuey Teow, Hokkien Mee, etc., or as a simple Stir Fry with Garlic and Chillies, some recipes even go to the extent of adding Dried Fish/Firm Tofu/Scrambled Eggs along with these Bean Sprouts. Fresh bean Sprouts are rolled into Spring Rolls – the regionally famous Popiah and are used as a garnish for Vietnamese Phở and in numerous Asian Soup Recipes or tossed into Fried Noodle dishes. In Korean Cuisine, the Sprouts are blanched and then seasoned with Sesame Oil, Garlic, Salt and served as Banchan. It is one must have ingredient used in the hawker stalls in Malaysia, Singapore, Indonesia, and Thailand. Stir-fried Taugeh is a common dish that you can find in every economy Rice Stalls, Mamak Shops here in Malaysia. The first time I ate this Taugeh/Sprouted Black Moong Bean Stir fry was at a Mamak Shop. Sprouts these long, awed me though and how they were cooked, retaining the succulence and crunchiness was the nest question. Then started my trial and error experiments, with few attempts of soggy Taugeh stir-fries, I learned one main technique in South East Asian Cooking, cooking on high heat, briefly. It fits for ingredients like Asian Greens, Taugeh, Brocolli, Chinese Cabbage, etc., The best way to eat the freshly sprouted Taugeh is to eat them raw. Cooked Taugeh lose quite a bit of the nutritional values as well as all the enzymes. So the best way is to use it is as a garnish over hot dishes. Taugeh is considered as a super food that is good for health. Raw Taugeh is full of nutritional value. It contains Vitamins A, C, E, K, and Folate in addition to an assortment of Minerals including Calcium, Magnesium, Phosphorus, Potassium & Manganese. This recipe is a simple Stir-fry prepared with Taugeh/Moong Bean Sprouts, cooked along with Garlic, Chives, and Bird’s-eye Chillies. These wonderful power packed Bean sprouts, take center stage in this quick, flavour filled stir-fry. The addition of just a few ingredients over high heat brings out their sweet succulence.
- 2 Cups Taugeh(Moong Bean Sprouts)
- 2 Cloves Garlic
- 1 Birds-eye Chillies(Red)(Optional)
- A few Chives/Spring Onions
- 1 Tablespoon Light Soy Sauce
- Salt To Taste
- A Pinch of Sugar
- 2 Tablespoons Peanut Oil
- Clean, snap-off the tails from Taugeh/Moong Bean Sprouts and rinse it thoroughly. Allow it to drain in a Colander.
- Heat Oil in a pan over high flame. Add finely chopped Garlic, Bird's-eye Chilly and saute it over a high flame until aromatic(for about 20 seconds). Add Taugeh/Moong Bean Sprouts, Light Soy Sauce, Salt and a pinch of Sugar and give a quick stir. Cook this on a high flame for a minute.
- Add finely chopped Chives/Spring Onions and cook briefly. Immediately switch off the flame. Serve Taugeh Goreng/stir-fried Bean Sprouts immediately.