Bean sprouts and Chinese Chives
This dish calls for Chinese chives, which have a lighter, more “oniony” flavour. Beansprouts are delicious, healthy and ideal for yang (warm bodied people) as these are yin foods. (Dear Reader – PleaseÂ refer toÂ my earlier post on Yin and Yang balancing of foods.)
Serves 2 â€“ 3
1Â sprig of flowering garlic chives or scallions.
3 cups (about 5 1/2 ounces) mung bean sprouts
3 tablespoons oil for stir-frying
1 tablespoonÂ finely choppedÂ ginger
2 teaspoons light soy sauce
1/4 teaspoon sugar
- Wash and drain the mung bean sprouts.
- Wash and drain the chives, and cut into strips about the same length as the bean sprouts.
- Add 1 tablespoon oil to a preheated wok.
- When the oil is hot, add the minced ginger and stir briefly until aromatic (about 15 seconds). Add the mung bean sprouts and stir-fry until they change colour (about 1 minute), then add the chives, soy sauce and sugar.
- Stir-fry for about another 1 – 2 minutes, until the chives have just turned limp, taking care not to overcook the bean sprouts.