Low-Carb Sautéed Bean Sprouts

Classic low carb sautéed bean sprouts that is super easy to make, very healthy and delicious. This sautéed bean sprouts is packed with lots of nutrients. With very simple seasonings, – only oyster sauce (can be substituted with mushroom sauce), salt and pepper – this sautéed bean sprouts boast a light taste yet quite flavorful. Juicy and crunchy bean sprouts that’s perfect when pairing with steamy fluffy white rice. Not to mention, you only need less than 10 minutes to make this dish. Basically, you just toss everything in a wok along with the sauce, stir, stir, stir, and done. So simple and quick.

This low carb sauteed bean sprout is best served immediately when it’s hot. If there’s leftovers, fret not, you can still put it in the fridge and reheat in the microwave – still delicious. But it just won’t taste as good when it’s freshly out of the wok. So, better just cook exactly the amount that you plan to eat. Also, you can pair this sauteed bean sprouts with other dishes such as steamed fish, kimchi soup, or salt & pepper pork riblets. So, let’s get cooking, shall we?

Tool I used:

• Nonstick wok – Easy to clean, heat-up evenly, and, the best part, it is non-stick. Great tool to have for stir-frying, making omelet, and much more.

Tip: For completely vegan meal, you can skip the dried shrimp (ebi), oyster sauce and substitute them with mushroom sauce – use 2 tablespoons or adjust accordingly to your liking.

Ingredient:

• 1 lb fresh bean sprout
• ½ cup of shredded carrot
• 1 tablespoon dried shrimp (ebi)
• 1 medium-sized shallot – thinly sliced
• 2 cloves garlic – minced
• 1 tablespoon oyster sauce
• 1 tablespoon olive oil
• Salt and white pepper to taste

Direction:

• In a small bowl, add the dried shrimp and pour a little bit of water until all the dried shrimp is submerged. Set it aside for about 5 minutes.
• Take out the dried shrimp from the bowl and mince it. Keep the water that is used to submerge the dried shrimp – we will use it later for cooking.
• Pre-heat olive oil under low-medium heat in a nonstick wok.
• Once heated, add minced garlic, sliced shallot, and minced dried shrimp into the wok and stir until it is fragrant.
• Then, add bean sprout, carrot, oyster sauce, salt, pepper, and the water from submerging dried shrimp. Give it a stir and let it cook for 2-3 minutes.
• Turn off the heat and transfer to a serving plate and enjoy with a bowl of steamed fluffy rice!