Bean sprout has been one of my favorite vegetables of all time. It can be cooked in many ways and it is also the best company for many main dishes like noodles, fried rice, etc. This is another quick stir fry dish that I made using bean sprouts and other left-over ingredients in the fridge. I like to use high heat when it comes to stir-frying, it takes only minutes and TaDa.. delicious and healthy dish is ready. Enjoy…. 🙂
Total Time: 10 minutes
300 g Bean sprouts
100 g Chinese cabbage
2 pcs Tomato, sliced
3 pcs Garlic, chopped
1 hand full Dried chili (optional)
1 cup Water
½ tsp Chicken powder
½ tsp Salt
1 tsp Brown Sugar
2 tbsp Vegetable Oil
- Pre-heat a wok/pan in high heat with vegetable oil. Throw in the chopped garlic, sauté quickly for a few seconds.
- Add in tomatoes, cabbage, and dried chili. Stir quickly. Add water.
- Season with salt and sugar. Last, throw in the bean sprout. Stir for a minute or two until everything is mixed. Ready to serve.