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In this cooking lesson learn how to make a soy bean, snake bean and mung bean sprout stir fry.
Tags:bean sprout stir fry recipe,asian cooking,bean stir fry,cookingwithnancy,easy cooking tips,how to cook asian food,mung bean stir fry,stir fry recipe
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Hello, I’m Nancy and I’m going to show you a very simple stir fry. I’m going to put in snake beans, these wonderful sprouts, some ginger and of course, garlic or you can omit the garlic. You can use onions. You can omit the onions for people who can't take garlic and onions. Then some chillies. Now this variety of chili, this one you can buy from the market, you have the little bird eye chili which is the hottest chili in the world, mine is the organic one hanging in the garden and also I have this soya beans, fermented soya beans which now you can buy in the beautiful pack. And I’m going to use soy sauce and some sesame oil and today, I’m going to use pure soya bean oil. You can also use some Magi seasoning if you like or the favorite seasoning hat I’ve been using in my other shows. Also, I have here, it doesn’t say what but I know it is Chinese mustard, preserved mustard. I think it says pickle, pickle, it just says salted vegetable and it’s got all the company brand and all that. So I know it’s just pickle. How to begin, just get one garlic like that. One clove of garlic then what I’ll do is just break it off the end and give it a bash. Bash so hard, everything will fly away, all over the place. So cooking is so wonderful. You don’t have any grudge against anybody and if you have, this is the time to take on the onion and like this. Just crush your garlic. Ginger, I’m going to use a little bit of ginger, you can use the old ginger it’s best or if you can't get old ginger, the young ginger. I’m just going to use a few slices of the ginger. You just cut them very thinly and they have a nice flavor. What I have is quite a bit. I like ginger. I will heat up the wok. If you don’t have a wok, a frying pan will do. This is a pop up can of this mustard. Can you see? It’s mustard. So it’s very tasty in this dish. Slice them small, cut them into little slices, that’s a bit too much for this recipe. One can you just use half a can. If you put too much of one ingredient, it’s actually spoiling the dish so what I do is I just remove that away. All you need is that much. I’m going to switch on this noisy thing so please excuse me. Heat up the pan. I also have some rice cooking then, I’ll show you in a minute. It’s just jasmine rice and some yellow mung beans. Just a touch of oil that will come to 1.5 tablespoon or less if you like but the trick is make sure your pan is hot and get the frying ladle. I mustn’t forget these beautiful beans. – scissors, where are you, beautiful beans. This is soya beans so soya bean is protein, this vegetable is protein and sprouts is protein, all these, these are all very tasty things. This is hot, I will put in my garlic. Where’s my garlic, all in. Put in my ginger, put in my beans and everything in. Cut them same size and cut them into the length that you want and then throw in the beans. So all the beans. It will be very tasty if you put a little bit if chili. I use my organic chili. That’s enough. Once you see a nice color coming from the bean, you can add a little bit of water, just a little water and then add your soy sauce. I’m just pouring here so you can see, that will be 1.5 tablespoon. I’ll throw in the bean sprouts now because the beans are almost cooked. This cooks very quickly. This will take only one minute to cook. Make sure the beans are nice and tender. You can see the beans, the tender color. Put in all the sprouts, they cook very quickly and what I do is I add in a bit, a touch of Magi seasoning. I don’t need pepper, this is already hot, some sesame oil. That will be about two teaspoons. The pepper always gets me. That’s almost done. Looking very good and now the rice is ready, just remove the rice. The rice, you don’t want to overcook this, this is ready. That’s ready, switch off, we’re going to fluff up the rice and you see the rice. I put one cup rice and one cup of the yellow bean. I’ll show you the bean here. You see this, the yellow beans and jasmine rice. That’s one of the black eyed pea that got in there. I use them sometimes in my cooking. I normally don’t cook white rice. I use lots of beans, lentils, that’s the white one. So I only used these two, rice and the yellow beans and this is how it comes out. Very nice and fluffy. Good. You see? That’s done. Easy, so easy and very tasty. Thank you for watching.