#ewew cooks Stir-Fry Bean Sprouts with Salted Eggs

I'm sure most of us would have eaten this common dish of fried "taugeh" (bean sprouts) with salted fish when dining out or made a simple stir-fry bean sprouts dish at home.

I came across this dish while watching an old episode of Discover Perak (with host Xandria Ooi and chef Julie Song) some time back when chef Julie cooked up this dish (at the end of one of the episodes) in her (now defunct) Missing Marbles kitchen! *sobsss*

The dish I'm talking about is my take on her Stir-Fry Bean Sprouts with Salted Eggs which I realised was pretty easy to whip up at home with just four ingredients.

Ingredients:

300g bean sprouts
2 salted duck eggs (separate the egg yolks from the whites)
6 strips of store-bought pre-fried tofu
4 stalks of chives
Black pepper & sesame oil

Preparation:

Cut the pre-fried tofu into two lengthwise and the chives into 2-inch strips.  Roughly chop the salted egg yolk into smaller pieces and whisk the egg whites after they've been seasoned with black pepper and a few drops of sesame oil.

Method:

First, pan-fry your cut pieces of tofu in a little oil just to get a bit of colour on them.  As these are already pre-cooked and fried, it won't take long.

Next, lightly fry the chopped salted egg pieces for just a few seconds.  Break them up into smaller chunks with your spatula if the pieces are too large.  Dish up onto a plate.

Now make sure you have all your ingredients ready next to you near at the stove as the dish takes literally seconds to cook.  Brown some garlic in a little oil and throw in the bean sprouts, tofu and salted egg yolks (but reserve some for sprinkling on top later).  Stir-fry for just a couple of seconds.

Then add in the chives and the seasoned egg whites.  You have to be quick as you won't want to overcook the bean sprouts (they should stay crunchy).  Toss for a couple more seconds and as soon as the egg whites turn opaque, dish up immediately.  No need to season with salt as the salted egg whites will bring saltiness to the dish.

Sprinkle with the balance cooked egg yolks which was reserved earlier.

And there you have it...a fast, simple and delicious Stir-Fry Bean Sprouts with Salted Eggs that's great as one of the dishes to go with rice.

Or it can also be eaten as a meal on its own....like some kind of 'Chinese-style cooked' salad....haha! :D

A pretty healthy 'cooked' salad, I might add :)

Chef Julie used bean curd puffs which I substituted with fried tofu as I felt tofu would give the dish a bit more substance.

She also added sliced onions and fresh red chillies which I chose to omit but you can certainly add those (if you like), especially the red chillies, which will add a bit of heat and make the dish more appealing visually.

The next time you're thinking of a vegetable dish for your dinner table, you may want to give this one a try...better still if you can get your hands on those fat, juicy and crunchy Ipoh taugeh! ^_*

Serves 3 - 4 (as one of the dishes in a Chinese meal with rice) or 2 small-eaters (as a main meal of 'cooked' salad)