Humble, yet delicious, easy and quick to make. No wonder is popular in Indonesia and SE Asian country. Every household seems to have their own version. Some recipe add prawns, some add tofu and tempe, or simply nothing other then mung bean sprouts itself as a star. This is my version of tauge goreng, I always serve it with hot steaming Japanese, or Jasmine rice, no other side dish needed. If you want to make this dish completely vegetarian, omit the fish sauce. As simple as that, and I hope you will like this as much as I do.
You don't really need the exact amount for each of this ingredients listed on my recipe, so, just use the amount given on this recipe as a guidance.
Tauge Goreng
serve 4 to 6
10 cups Mung bean sprouts
8 pieces fried tofu (available at most Asian store), or 1 package regular firm tofu, cut into 2-inch pieces
3 cloves garlic, smashed
3 cups Chinese chives, roughly chopped into 2-inch long
3 to 5 whole fresh red chilies, optional
1 tbs fish sauce
2 tbs canola oil
salt and freshly ground black peper, to taste
Heat a large wok over high heat. Add canola oil, immediately add mashed garlic. Stir fry for 2 seconds, add Chinese chives, and whole chilies. Stir for 5 seconds, now add tofu and bean sprouts. Continue to stir fry for about 30 seconds to a minute, or until the sprouts are just begin to wilt. Season with fish sauce, salt and pepper. Taste and adjust seasoning as needed. Remove from the heat and serve immediately.
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