Stir Fried Bean Sprouts with Prawns and Vegetables

Variations on this dish appear all over SE Asia, but this is the version I used to get in the hawker centres in Singapore.

It would be possible just to throw all the ingredients into the wok. However I am using the assembly method here which involves three separate stir-frying sessions. The advantage of this method is that: the wok can be kept hotter; it is easier to ensure all ingredients are cooked perfectly and seasoning can be done along the cooking process, not just at the end. This means less sodium in total.

Ingredients

150g Mushrooms (Chopped)

I green pepper (Chopped)

I large red chilli (deseeded and finely chopped)

2 spring onions (finely chopped)

3 cloves garlic

200g Beans sprouts

100g prawns (see note for vegetarian option)

2 tsp corn starch dissolved in a little water

Oil (Sesame, ground nut or coconut)

Soy sauce

Oyster sauce (see note for vegetarian option)

Rice wine (or any Chinese cooking wine)

White pepper

Method

1.     Heat a little oil in a wok. When very hot, stir fry the prawns with a little of the spring onion. When starting to brown, remove from the wok, place in a bowl and season with oyster sauce.

2.     Next stir fry the vegetables (chilies, mushrooms, peppers, garlic and spring onion) in a very hot work with just a little oil. As the vegetables are starting to soften, remove from the heat and place in a bowl. Season with a little soy sauce.

3.      Heat up the wok again with a little oil. Once very hot, add the bean sprouts, stir fry around one minute then add a dash of rice wine. Add the prawns and vegetables and a little more soy and oyster sauce. Add the dissolved corn starch and just enough water to provide a good sauce. Boil vigorously for another minute or two until the sauce thickens

4.     Taste and add extra seasoning if necessary. Sprinkle with white pepper and serve hot with rice.

Notes

For the vegetarian option, replace the prawns with firm tofu. Cut the tofu into bite size pieces and stir fry in a non-stick frying pan until golden brown. Place into a bowl and season with vegetarian oyster sauce or mushroom sauce. Then add to the wok towards the end of cooking.

Roasted cashews are also delicious in place of the prawns.