Stir-fried Bean Sprouts with Salted Fish (咸鱼炒银芽) Recipe

These days, I spend a lot of time with my grandson, TJ. I also help out with the preparation/cooking family dinners whenever we eat in, which is an opportunity for me to share with Valerie some cooking technique used in home-cooked Chinese meals, i.e. double-boiling, steaming and stir-frying!

2016-04-20 Stir-fried Taugeh Salted Fish-8816-

Mise en place for Stir-fried Beansprouts with Salted Fish (咸鱼炒银芽).

2016-04-20 Stir-fried Taugeh Salted Fish-8827-

Prepared ingredients.
You may add a slice or two if ginger if you like.
This is part of my mise en place for other dishes also, that’s why you see ginger and a lot more crushed garlic than needed for this dish.

That evening, we cooked a very popular local vegetable dish called “Taugeh Char Kiam Hu” in the Hokkien dialect. The technique used in cooking Stir-fried Bean Sprouts with Salted Fish (咸鱼炒银芽) is ‘flash fry” – where everything is cut into similar size to facilitate quick wok-frying over high heat. The end result should be crisp salted fish, snappy bean sprouts and succulent mushrooms.

Stir-fried Bean Sprouts with Salted Fish (咸鱼炒银芽) Recipe
Ingredients:
300g Bean Sprouts, tails and heads removed (you can leave them on if you don’t mind).
1-2 pieces Salted Fish, rinsed, pat-dry and cut into cubes.
1-2 stalks Asian Chives (ku chye) or Scallions.
1-2 slices of Ginger, optional.
1 small (or half a big) Carrot, julienne (cut into same length as beansprouts).
3 caps of Dried or Fresh Shitake Mushrooms (reconstituted with hot water, if using the dried ones and remember to squeeze dry the shreds), sliced.
3 pips Garlic, bashed lightly or minced (more if you like).
1-3 Chillies (big fresh red or chilli padi), deseeded and julienne.
1 teaspoon each Light Soy (or Fish Sauce) and Oyster Sauce, adjust to taste if necessary.
A few dashes of White Pepper Powder.
1-2 tablespoons Oil.

Method:
1) Remove the roots (and heads) of bean sprouts and rinse. Drain dry. This can be prepared way in advance before cooking.

2) Heat oil in a wok and fry the salted fish till crisp on low-medium heat. Dish out and set aside.

3) Add more cooking oil to the wok if needed and turn up the heat to medium-high heat, add the sliced mushrooms and stir-fry till limp and fragrant.

4) Add garlic and sauté until they turn opaque.

5) Turn the heat up to high and add in bean sprouts, chives/scallions, chillies, carrots and fried salted fish. Toss well.

6) Season with light soy, oyster sauce and pepper. Give a few quick stir and taste to adjust seasonings if necessary.

7) Turn off heat and serve with steamed rice.

Warong Kim Salted Fish Bean Sprouts-6022-

Stir-fried Beansprouts with Salted Fish (咸鱼炒银芽).
This is not the plate of bean sprouts we cooked that day as Valerie had over-cooked the bean shoots and they turned out too limp.
I want to show you that this is the texture we are looking for – cooked but bean sprouts are still crisp!

Happy cooking, eating and bonding 🙂

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