1 1/2 tablespoon oil
1 teaspoon fermented bean
Dash of water
Salt and peper to taste
Mix fermented beans with dash of water and put aside
Heat 1 tablespoon of oil in a pan
Turn the heat to low, add chilli and let it sweat for 1 min, making sure that it doesn’t burn
Turn the heat to medium, add the bean sprout and stir fry for 30s
Add fermented bean mixture to the pan, you should be able to hear a sizziling sound
Add the cilantro that is finely chopped and stir in for 5s until it is mixed well
Add salt and pepper to taste
Garnish with roughly chopped cilantro and drizzle the 1/2 tablespoon of oil
Before eating, mix in the chopped cilantro with the bean sprout, if not, it will taste just like cilantro, duh.
Feel free to use any strong flavoured oil, e.g. sesame oil, for the 1/2 tablespoon of oil that is drizzled upon serving.
This is a really light dish that focuses on the crunchiness of the beansprout and the distinct flavour of the cilantro, so make sure you don’t overcook the beansprout. If preferred, feel free to add more fermented bean into the mixture and skip the salt. You could taste the mixture before adding it to the stir fry. Alternatively, you could add rice wine, vinegar, lime juice, soy sauce or mushroom seasoning into the mixture. This would all complement the dish though it would have more gravy and be less like a salad.