Ingredients
- 2 to 3 cups beans sprout (mung bean sprouts), roots removed, washed in cold water and drained
- ½ a carrot finely julienned
- 4 to 5 shallots finely sliced (smallest red onion)
- 3 to 4 tablespoon chicken stock ( or just use water)
- ½ teaspoon of white pepper powder
- 2 to 3 tablespoon light soya saucer
- 1 tablespoon honey (or sugar)
- 1 pandan leaf cut into 4 pieces and squish then
- 2 tablespoon coconut oil (or canola)
- Pinch of salt
Direction
- Prepare a low depth dish (2 to 2.5 inch) for the beans sprout (so that you are not scrambling for a dish later).
- Boil water in a deep pot.
- Turn the stove off, after water starts to boil. Blanch the beans sprouts and julienned carrot together for a minute or two (don't let it get soggy, vegetables must still be crunchy when you take them out).
- Drain the water from the blanched vegetables and place it on the serving dish prepared earlier.
- Mix light soya sauce, honey, chicken stock, salt and white pepper powder in a pan on lowest heat. The mix should never boil, just heated gently until everything is amalgamated smoothly. Once sauce is ready, pour it over the beans sprout on the dish.
- In another sauce pan heat the oil and fry the sliced shallots along with the squished pandan (screw pines) leaves together.
- Once onions are golden brown, turn the stove off and scoop the oil and pour over the beans sprout.
Serving note: This is a great dish to go along with any spicy fish, chicken or tofu dishes. I also often have it, all by itself with just brown or red rice. For vegans and vegetarians, you just have to replace the chicken stock with water. You will still get satisfactory results.
