Mung Bean Sprouts with Ginger and Soy Sauce
Have you ever have this recipe form in your head. A recipe you have tasted, but never made before. And you just know that this recipe is going be good. This is what I had today with this dish. It started forming in the supermarket, and was perfected when I was cooking.
🍜 180 gr mung bean sprouts
🍜 7 asparagus stems, cut
🍜 7 cherry tomatoes, halved
🍜 1 egg
🍜 2 cm ginger root, grated
🍜 4 cloves garlic, diced small
🍜 2 tbsp crackling/ocvirki (see pict)
🍜 3 tbsp soy sauce
🍜 1/4 – 1/2 tsp pepper
🍜 2 tbsp Ghee for sauté
1. In a pan, sauté garlic until fragrant then add ginger, crackling, asparagus stems, and soy sauce.
2. After about 1 minute, set the (1) mixture on one half of the pan and on the other half, scramble an egg.
3. Combine the egg with everything else and add cherry tomatoes, mung bean sprouts, and pepper. Mix thoroughly.
4. Add some water and cover with a lid. Cook on a low heat.
We served this dish warm with breaded chicken. It was so good!
Note to self: next time add more garlic (maybe 5 cloves) and ginger (maybe 4 cm).