Kimchi Fried Bean Sprouts

Photo: Haiyan Lai

Ingredients

4 pieces of kimchi, quartered and shredded;

250 grams bean sprouts, washed;

4 spring onions (green onion), quartered and shredded;

A few drops of sesame oil;

2 tablespoons olive oil;

1 teaspoon soy sauce;

1 teaspoon Chinese rice wine;

1 teaspoon granulated mushroom bouillon;

1 tablespoon sugar;

Salt (if needed)

Preparation

Blanch the bean sprouts in salted boiling water for 30 seconds, then rinse under cold water, drain well and set aside;

Heat 2tbsp olive oil in a preheated w ok;

Stir fry the Kimchi in the wok until fragrant;

Add bean sprouts, spring onions, along with 1tsp Chinese rice wine, 1tsp soy sauce, 1tbsp sugar and mushroom bouillon, continue to stir fry for further 2 minutes;

Season with salt if needed (kimchi contains salt, so taste it before you add salt in), otherwise, sprinkle a few drop of sesame oil and serve.

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About

Kimchi is a traditional dish of fermented cabbage, covered with powdered chilli. It has different kinds of nutrients based on materials and the level of fermentation.

The only thing you have to watch is the salt level of a lot of the kimchi, so be a rational eater with your favourite foods is the way to promote your wellbeing. (Better telling myself, because this is one of my favourite dishes. It is delicate yet with touch of mild spicy taste that I love it so much and get carried way to eat too much.;) )