Mung Bean Sprouts

Name: Mung Bean Sprouts
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Green bean sprouts; A tablespoon Soy sauce; A teaspoon Tempeh Spicy Sauce; a little pepper; A tablespoon Vegetable oil

by Yoha Kitchen

4.9 (1)

Favorite

2

Difficulty

Easy

Time

10m

Serving

2

After blanching the mung bean sprouts, you can mix it with a simple sauce to create a crisp and refreshing summer dish.

Ingredients

400g Green Bean Sprouts
A tablespoon Soy Sauce

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A teaspoon Tempeh Spicy Sauce
a little Pepper

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A tablespoon Vegetable Oil

Mung Bean Sprouts

1. My mung bean sprouts are growing well

2. Brush the roots and cut them off with a knife

3. Put the bean sprouts in a basin to wash off the floating ash and bean skin

4. Boil the water in a boiling water pot until it is dead and remove it

5. After controlling the moisture, put it into a plate and pour it into raw food

6. Put a small spoonful of tempeh chili

7. Put an appropriate amount of vegetable oil in the rice spoon, and fry the peppercorns to create a fragrance

8. Pour the oil on the tempeh while it is hot, mix well when eating

Tips:
The bean sprouts do not need to be blanched for a long time, and they have a slightly crunchy texture, just as they are broken.

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