Bean sprouts stir-fried with Vermicelli combines the tender crispness of bean sprouts and the softness of Vermicelli, providing a delightful texture experience. Bean sprouts have a hint of sweetness, while Vermicelli can absorb the flavors of seasonings, making the dish even more delicious. It is also a healthy choice as bean sprouts are rich in vitamin C, vitamin B, and trace minerals, while Vermicelli are high in fiber and protein. When paired with vegetables and appropriate seasonings, this dish becomes both nutritious and flavorful.
Ingredients for Bean sprouts for fried vermicelli
| Bean Sprouts | 200g |
| Vermicelli | 100g |
| Green onion | 6g |
| Ginger | 4g |
| Dried chilli | 8g |
| Bean paste | 5g |
| Salt | 1g |
| Chicken powder | 2g |
| Pepper powder | 2g |
| Sugar | 1g |
| Dark soy sauce | 2g |
| Chili oil | 5g |
Steps:
1.First, let’s prepare the ingredients. Soak a small handful of Vermicelli in a bowl with some hot water for 30 minutes. Set aside an appropriate amount of bean sprouts on a plate. Cut a section of scallion into horse-shaped slices. Slice a piece of ginger. Set aside a few dried chili peppers. Next, remove the soaked Vermicelli, drain the excess water, and place them in a bowl.
2.Once all the ingredients are prepared, we can start cooking. Add an appropriate amount of water to a pot and heat it. When the water is almost boiling, add the bean sprouts and blanch them for about one minute. Blanching the bean sprouts helps ensure even cooking during the stir-frying process.
3.Heat oil in a pan. Once the oil is hot, add the scallions, ginger, and dried chili peppers to sauté until fragrant. Then add five grams of Pixian doubanjiang (broad bean paste) and stir-fry to release the red oil from the doubanjiang. Pour in the blanched bean sprouts and quickly stir-fry to evenly coat the bean sprouts with the color of the doubanjiang. Now, let’s season the dish by adding one gram of salt, two grams of chicken bouillon powder, two grams of white pepper, one gram of sugar, and two grams of dark soy sauce to enhance the flavor and add depth to the dish.
4.After stirring and blending the seasonings, add the Vermicelli and quickly stir-fry for a few seconds to separate the noodles and prevent them from sticking together. Since the dish already contains doubanjiang and salt, use less salt while cooking the Vermicelli. Just before removing it from the heat, add a little chili oil and mix well. Adding chili oil will give the dish a redder and more vibrant appearance. And there you have it, a simple and delicious stir-fried bean sprouts with Vermicelli.
Tips
1.Blanch the bean sprouts in boiling water until they soften, then quickly remove them and rinse with cold water to maintain their crisp texture.
2.Vermicelli are relatively hard and require soaking in advance. The soaking time may vary depending on the brand and thickness of the noodles. Soaked Vermicelli are easier to cook and have a better texture.
3.Control the heat properly when stir-frying the bean sprouts and Vermicelli. When stir-frying bean sprouts, avoid using high heat to prevent them from getting burnt or losing excessive nutrients. For stir-frying Vermicelli, use medium heat consistently to maintain their chewiness and texture.
Vermicelli are rich in various essential trace elements for the human body, contributing to the maintenance of normal physiological functions and metabolic activities. The light and healthy texture of this dish makes it a favored delicacy for family gatherings and social gatherings.