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| Sauteed Beansprouts |
SAUTEED BEANSPROUTS
This dish is one of the most common vegetable dishes Filipinos love. I remember my grandmother would always include this for the weeks menu. I actually learned this recipe from her. This is best eaten with rice and pork chop or fried fish.
Note that kinchay is not the same as wansuy, cilantro or coriander. They look pretty much alike when you see them on the grocery but the aroma is very different. Kinchay smells like celery. Only stronger
Ingredients:
1/2 Kg beansprouts
150 gms pork belly (cubed)
150 gms tokwa (tofu)
1 tsp minced garlic
2 tbsp chopped kinchay (chervil)
1 medium onion sliced
1 medium tomato sliced
1/4 cup fish sauce
1 cup water
2 tbsp sesame oil (optional)
Procedure:
- Fry the pork and tofu until golden brown. Set aside.
- Using the same oil, saute onion, garlic and tomatoes.
- Add the pork and tofu.
- pour in the fish sauce. Mix well.
- Add the beansprouts and sesame oil. Mix again.
- Pour in the water then cover until the beansprouts is cooked. (About 2 mins)
- Add the chopped kinchay, mix and simmer for 1 min. Serve hot.
