Bean sprouts refer to all kinds of newly sprouted beans or even broader today, sprouts refer to newly sprouted seedsâ€¦ radish sprouts, arugula sprouts, etc. Mung bean sprouts are the most common type of bean sprouts in Manila today and have been for many decades. Donâ€™t ask me why some are really short, squat and homegrown looking and others look like they are on steroidsâ€¦I donâ€™t know and didnâ€™t bother to check â€“ they might even start off from different seeds. Frankly, the largest mung bean sprouts I have ever seen was in Australia â€“ they were at least 3 to 4 times the size of the ones here and they always looked so pristine, crisp and appetizing. But I always wondered what nutrients or chemicals they were taking in to get so incredibly humongous. For all I know they were soy bean sprouts! This is all just a long introduction to an extremely simple dish of stir-fried bean sprouts that I like to do when I see fresh bean sprouts in the market.
First, clean the beans by removing any less than fresh looking parts and soaking in cool water to refresh them. Next, put them in a salad spinner to dry well. Heat up a pan on high heat and when super hot, add some peanut oil (vegetable will do too) and when smoking add some chopped sili labuyo (birdâ€™s eye chillies) and step away as the capsicain oils go airborne and burn your nostrils then throw in the bean sprouts and toss like a madman. Add some Kikkoman soy sauce, the juice of one lemon and some cracked black pepper. After just a minute or so and the sprouts are starting to wilt, remove and serve hot. In the photo above, I added crushed chicharon on top of the bean sprouts to try and get fancy. If you are a fan of chicharon, this is nice, but otherwise, au naturel will do just fine, thanks. Some sesame seeds would also be good. This makes it into my South Forbes Diet repertoire.