How to Make Bean Sprouts Stir Fry (Traditional & Healthy Version)

Name: How to Make Bean Sprouts Stir Fry (Traditional & Healthy Version)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: malaysia
Ingredients: 2 cups Bean sprouts (taugeh) (fresh, washed and drained); 1 Red chili (cili merah) (sliced thin); 2 cloves Garlic (bawang putih) (minced); 1/2 Onion (bawang besar) (finely chopped); 8 leaves Curry leaves (daun kari) (fresh); 1 stalk Lemongrass (serai) (bruised); 1/2 tsp Turmeric powder (serbuk kunyit) (for color and flavor); 1 tbsp Soy sauce (low sodium preferred); 1 leaf Pandan leaf (daun pandan) (tied in a knot); 1 tbsp Vegetable oil (can use sunflower or canola); 1/4 tsp Salt (to taste); 1/2 Lime (for garnish)

Bean Sprouts Stir Fry, known locally as 'Tumis Taugeh', is a staple lunch dish in Malaysian Indian households, celebrated for its simplicity, fresh flavors, and nutritional value. This vegetarian recipe highlights the multicultural tapestry of Malaysia, blending Indian-style spices with locally sourced ingredients such as taugeh (bean sprouts), daun kari (curry leaves), and cili merah (red chili). The dish is commonly enjoyed in urban centers like Penang and Kuala Lumpur, where Indian communities have enriched Malaysian cuisine with vibrant spices and wholesome recipes. The stir fry features crisp bean sprouts tossed with aromatic spices, garlic, and a touch of turmeric, bringing out a mild heat and earthy undertones. It is often served as a side dish or paired with steamed rice, making it a perfect lunch option for those seeking a light yet satisfying meal. The use of pandan and lemongrass, along with a squeeze of lime, gives this dish a uniquely Malaysian aroma and flavor profile. Bean Sprouts Stir Fry is a testament to Malaysia's diverse culinary heritage, offering a healthy, plant-based meal that fits seamlessly into calorie-conscious diets.

35 min jumlah2 hidanganMudah80 kcal / 100g

Bahan

Arahan langkah demi langkah

Step 1 · Heat vegetable oil in a wok over medium heat

Heat vegetable oil in a wok over medium heat. Add minced garlic and chopped onion, sauté until fragrant and slightly golden.

Step 2 · Add curry leaves and lemongrass stalk

Add curry leaves and lemongrass stalk. Stir for another minute until the aroma is released.

Step 3 · Sprinkle turmeric powder and stir quickly to coat the aromatics evenly

Sprinkle turmeric powder and stir quickly to coat the aromatics evenly.

Step 4 · Add sliced red chili and pandan leaf

Add sliced red chili and pandan leaf, sauté lightly to infuse the oil.

Step 5 · Toss in bean sprouts

Toss in bean sprouts, stirring constantly. Pour in soy sauce and salt. Stir fry until the bean sprouts are just cooked but still crunchy.

Step 6 · Remove lemongrass and pandan

Remove lemongrass and pandan. Plate the stir fry, garnish with a squeeze of lime and extra curry leaves if desired.

Step 7 · Serve immediately with steamed rice or as a lunch side dish

Serve immediately with steamed rice or as a lunch side dish.

Mengapa resipi ini sihat

This dish is a healthy lunch choice because it is naturally low in calories, high in fiber, and rich in vitamins and minerals. The use of minimal oil, fresh vegetables, and aromatic herbs ensures maximum nutrition without unnecessary fats. It's vegetarian and easily adaptable to vegan, diabetic, and weight loss diets, making it suitable for a wide range of health goals.

Nota tentang tradisi

Tumis Taugeh is a common lunch dish in Malaysian Indian households, especially in Penang and Klang Valley. It is often served during everyday meals rather than festivals, reflecting the practical and health-conscious preferences of urban Malaysian families. The dish showcases the multicultural culinary heritage of Malaysia, blending Indian spices with local ingredients and flavors.

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