Good day!
I finally got to cook one of my favorites for today's lunch. Before I met my husband this dish had been one of my favorites al
alongside Vermicelli noodles. I didn't know if my husband if this dish is also his favorite before we met. But I do know now that it is one of the dishes that he likes very much. I like this dish to be cooked "as is" and as a "spring roll".
I learned to cook this dish from my parents who are both good chefs themselves. Once in a while, I like to cook my favorite dishes and today I got to cook one of them, the name of the dish is called "Sauteed Mung Bean Sprout". This is a dish that mainly consists of Mung Bean Sprouts and most of the time it is combined with either carrots, cabbage, chayote, tofu, and pork (any one of them can be used but you can also combine them all if you are not into tight budget).
Cooking time for this dish is about 15-20 minutes.
Ingredients
- Mung Bean Sprout (500 grams)
- Tofu (300 grams)
- White Onion (1/2 slice, medium)
- Tomato (150 grams)
- Cabbage (150 grams)
- Salt
- Cooking Oil
Preparing the ingredients
I just sliced the tofu into four sections for frying
I just sliced the tomatoes into strips
I just sliced the cabbage into strips
I just sliced the onion into small cubes
I just peeled and sliced the garlic
I prepared the Mung Bean Sprouts by washing it with water
How to cook
1. I fried all the tofu until they turn golden brown
2. Then I sliced them into small cubes
3. I sauteed the onion and garlic in cooking oil
4. I added the tomatoes
5. I added the Mung Bean Sprouts
6. I added the cabbage
7. I added the fried tofu, stirring occasionally for an even cooking
8. When the Mung Bean Sprouts are cooked turn off the heat
9. Put some in a bowl and serve. This dish can be eaten as-is, it is also a perfect partner for rice.
About the Author
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