I know many Asian families have their own hand-me-down methods of making this dirt cheap vegetable dish. Bean sprouts are available in most markets / supermarkets and are so cheap its ridiculous. The above sprouts dish costed me a whopping S$1.10 (approximately USD0.75).
While it is a widely consumed veggie, not many people realise how richly nutrient-fied it is, probably due to its humble appearance. Half a cup of raw, uncooked bean sprouts contains 1.2g of dietary fibre, 31.5 mcg of folic acid and 7mg of vitamin C. Folic acid is especially important for expecting mums as it’s deficiency is linked to cleft palates and neural tube defects.
2 large handfuls of fresh, crispy beansprouts, washed
1 piece of firm tofu, cubed
handful of sweet peas
1 tbsp of garlic, minced
3 tbsp of sesame oil
1-2 tbsp of oyster sauce (depending on preference)
pinch of sea salt to taste
Heat sesame oil in a wok or pan. Fry tofu on all sides, then remove from pan. (*life saving tip: always pat dry tofu with kitchen towels to prevent splattering).
With the pan still heated, brown the garlic and throw in the peas and add oyster sauce. Throw in the beansprouts and give it a quick stir, adding some sea salt if you like. Quickly remove from heat to prevent overcooking.
Always remember that overcooking veggies is a criminal offense!
And there you have it. The cheapest healthy food you can get.
PS: I’d love to hear from you your favourite variation of this wonderful veg. Please!