#vegetablecookery

The vegetable I have chosen for my Blog Post Assignment is Bean Sprout. Even though widely available in Asian countries, and having eaten bean sprouts in many Chinese Cuisines such as in soups and noodles, I have not cooked bean sprouts before. However, I have grown bean sprouts as projects during school, and I do know that it is fairly easy and quick to sprout Mung Beans, and considered fairly sustainable since fertilizers and large growing areas are not required. There is no specific season to grow bean sprouts, as they are not affected by seasons, nor weather, and as a result can be grown year long. They are grown in shaded areas or indoors, requiring very little conditions. Bean sprouts are said to have been grown in Asia around 5000 years ago. There are common varieties of bean sprouts. The green capped bean sprouts from mung beans, and the yellow capped bean sprouts from soy beans. They have a crunchy texture with a novelty of flavours. When cooked almost looks and feels like noodles. Some restaurants use bean sprouts to bulk serving size of dishes, increasing the quantity of portion size. It is a fairly nutritious and healthy vegetable, containing Vitamins A, B, C, D and K, along with Magnesium, Calcium, Potassium, Iron and Fibers, with health benefits such as reducing blood pressure, cancer, digestive ailments, eye health and heart health. Bean sprouts can easily be contaminated, therefore requiring to be well washed, and cooked through.

The dish that I have chosen to prepare, is a stir-fry, which has an East Asian influence. The stir-fry was fairly easy and quick to prepare, not requiring a long cooking time. The ingredients, including the bean sprouts were purchased from Nofrills. 1 pound of bean sprouts were purchased at $1.67, which was fairly inexpensive and reasonable for the quantity I received. I used other ingredients such red and green bell peppers, white onions, garlic, roasted peanuts, sesame oil, olive oil and soy sauce. The quantities used were as follows.

Ingredients:

·         1lb Bean sprouts

·         2 Tbsp Olive oil

·         4 cloves Garlic

·         ½ pc White onion

·         ½ pc Red bell pepper

·         ½ pc Green bell pepper

·         15g Roasted peanuts

·         ½ tsp Salt

·         1 Tbsp Brown sugar

·         ¼ tsp Pepper

·         2 Tbsp Soy sauce

·         ½ tsp Sesame oil

Method:

I started off by washing the bean sprouts well, and drying them with a paper towel. I then heated the olive oil, and sautéed the chopped onions and garlic until golden brown, followed by julienned bell peppers, and the bean sprouts. I then mixed together the soy sauce, brown sugar and sesame oil to prepare a sauce, and poured over the cooked bean sprouts. Finally, I seasoned with salt and pepper, and stirred in the roasted peanuts.

The dish came out really well, and tasted good, I believe. The flavour profiles were salty, sweet and umami. However, the next time upon preparing this stir-fry, I would reduce the salt content, as the salt from the soy sauce was sufficient, as well as cook the bean sprouts for a shorter time. I will definitely be preparing more dishes using bean sprouts, now that I am aware of its nutrition content, taste, price and convenience. I also loved how it felt like noodles which will make a great and healthy substitute.

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