Bean Sprouts are usually used as an accompanying ingredient in many Asian dishes especially noodles. For example, Vietnamese cuisine uses Bean Sprouts generously in their dishes like Pho but they are usually served raw. In Malaysia, Bean Sprouts are often cooked and we enjoy it as a dish by itself as well. Do not let the dull appearance of Bean Sprouts make you think that the dish is not worth a try.
Let me begin by sharing some fact with you. Bean Sprouts are low in calories and rich in Vitamin C! Above all, the cooking process is pretty quick as Bean Sprouts can be eaten raw. The recipe requires you to only blanch the Bean Sprouts for about 60 seconds. That way, the crunchiness of the Bean Sprouts will still remain. Preparing the sauce will also require no more than a minute.
However, I am a little picky when preparing Bean Sprouts as they need to be first cleaned by removing the roots and also dried beans. This will take a bit of time but it will be worth it as it would leave you with only the tiny yellow leaves of the Bean Sprouts which are right at the tip and the whole Bean Sprouts without the roots. It is highly important to clean Bean Sprouts well as they can be very easily contaminated. Hence, cleaning and cooking the Bean Sprouts will reduce the risk from getting ill.
Many of us sometimes enjoy Bean Sprouts with some chunks of fried salted fish and fresh slices of chillies sprinkled on the dish. They definitely make the dish so much more appetising! Bean Sprouts with Fried Garlic is also sometimes served with Hainanese Chicken Rice.