How to make stir-fry Salted Fish Bean Sprouts
Casper recently asked for me to post up the recipe for making stir-fry Salted Fish Bean Sprouts. It seems that this very simple Yeow Family favourite attracted some interest among many of you Fooding with The Yeows followers, based on the number of ‘Likes’ and comments on our Instagram post of this dish. Back in the day, it was a common feature on Malaysian Chinese family dinner tables due to its low cost ingredients, simplicity and taste. It certainly has some history with both mine and Steven’s side of the family. Anyhow, here it is. This is one of Poh Ling Yeow’s favourite dishes.
- 1 (350gm) bag bean sprout
- 150gm salted fish (from Asian grocers) OR 100gm preserved salted anchovies (in oil)
- 1 Tbs minced garlic
- 4 stalks spring onion (cut to 4cm lengths)
- 1/4 cup cooking oil (or oil from bottle if using bottled Anchovies)
- 2 tsp fish sauce
- Sprinkle of sugar for balance Yeow Family and Poh Ling Yeow
- If using Asian style salted fish, cut into tiny bits and fry in oil until aromatic
- Dish out and keep aside for later
NOTE: If using Italian anchovies (bottled in oil) instead, Steps 1 and 2 are not necessary and the oil from the bottle that comes with the anchovies can be used for the remaining steps.
- Heat oil and sauté garlic till slightly brown
- Add cooked salted fish bits or anchovies
- Give it a quick stir for about 30 seconds (break up the anchovies a little if that’s what you’re using)
- Add bean sprouts and spring onions
- Continue to stir for about another minute
- Add fish sauce and sugar to balance taste, stirring as you go
NOTE: Do not overcook as sprout will become limp and and loose its crispness. Keep testing by popping a sprout into your mouth as you go until it feels about right.
- Plate up and serve with steamed rice. Yeow Family and Poh Ling Yeow