Over the past few days, poultry and meat dishes have been on our table. Each time that we go outside fried dishes are our comfort food.
When I went to the market a few days ago I saw a stand selling some fresh mung bean sprouts. I usually see the old ones being used in the vegetable spring rolls, but for the freshly picked mung beans, I rarely encounter that.
I saw shrimp being sold hence when I secured the ingredients that I needed I decided to prepare sauteed mung bean sprouts.
THE INGREDIENTS
- 1/4 kilo of mung bean sprouts if possible, get the fresh one as it is sweeter.
- 1 small size of carrots around 100g
- 3 small pieces of tofu
- 1/8 kilo of shrimp
- 10 pieces of Chinese celery
- 1 piece of onion
- 3 pieces of garlic clove
- 2 cups of water
PREPARATION
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I still find myself taking pictures of myself preparing awkwardly. Usually, it is April who cuts the vegetables in our household, but since they are still sleeping and I am quite hungry already, I need to do it on my own.
Clean the mung bean sprouts in running water. For the tofu blocks, just cut them into smaller cubes as it is easier to cook rather than throwing the entire block in the cooking oil. I tried it before and the inner part of tofu remains uncooked. Peel the carrots and cut them into smaller strips (julienne) I did try to make it that way but never succeeded. When I got frustrated, I cut it into smaller bits some were in cubes, and some were in strips 😀😀.
I bought a new mortar and pestle in the market previously for a hundred pesos. The shrimps were small hence rather than removing the heads one by one I decided to pound them to extract the juice and include it in the mixture.
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It is nearing seven in the morning. Breakfast has not yet been prepared. I threw the tofu in the oil that I preheated around six to eight minutes and while waiting for it I used the other side of the burner to saute all of the vegetables. I started with garlic, then onion, carrots, and after the mung bean sprouts.
For added aroma and taste I added the Chinese celery and poured two cups of water. Usually, I add vermicelli noodles to this dish but I forgot to buy one in the grocery. The local store doesn't have one too so I just let it pass.
After simmering everything around five to ten minutes, the food's good to go. Depending on your preference you can either add the fried tofu as toppings or include it on the dish.
I did not add salt and pepper as the taste is okay for me, but if the flavor is still lacking in your taste you can add salt, pepper, and even some seasonings.
Just have it plated and best served with the overnight rice ( kaning lamig).
