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Stir-fry Bean Sprouts & Tricolor Peppers

This stir-fry bean sprouts & tricolor peppers is an inexpensive, colourful and healthy side dish that goes well with rice. When cooked right, the bean sprouts (aka mung bean sprouts) are crunchy, tender and sweet. In this recipe, I used oyster sauce and a newly-discovered salt & pepper blend to achieve a tasty dish in quick time.

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Stir-fry Bean Sprouts & Tricolor Peppers Recipe

Main Ingredients

#1 Bean sprouts & three colours of bell peppers (capsicums)

Stir-fry Bean Sprouts & Tricolor Peppers Ingredients

Cut Tri-color Peppers (Capsicums)
The main ingredients are bean sprouts and bell peppers (capsicum). I try to sneak in three colours of the bell peppers (green, red & orange/yellow) for a colourful dish. For me the orange pepper resemble carrots, the green pepper looks like the green portion of spring onions, and the red looks like red chilli (but without the heat). It’s so much faster and easier to cut up the bell peppers to thin strips (than to prepare the carrots, chilli etc) for this dish. If you are not particular about the colours, you can use one large bell pepper, or whatever you have in the fridge.

As for the bean sprouts, I no longer bother to pluck the tails off … they take too much time. As you can see, as a noob cook, I’m just a very lazy cook :P

Mini Bell Peppers
My trick to incorporate more pepper colours is to use the mini peppers variety which are much smaller than the usual peppers. They take up less space in the fridge and they seem to keep for a longer time too. They are useful for small-scale cooking like mine.

Ingredient #2: Japanese Salt & Pepper Blend

Japanese salt & pepper blend
I bought this salt & pepper seasoning blend from Daiso and I am addicted to using it ever since my discovery. This seasoning blend makes many dishes (grilled meat, stir-fries & fried rice etc) come to life. In this bean sprouts recipe, I use the salt & pepper blend in addition to a bit of oyster sauce and chicken stock. It makes cooking easier, and for a noob cook like me, it gets the taste of the dish a little closer to outside quality :p

You can use any favourite brand of salt & pepper seasoning blend (to taste) or replace it with traditional sea salt & pepper, mushroom seasoning powder or light soy sauce.

Step-by-Step (Stir-fry Bean Sprouts & Tricolor Peppers)

Stir-fry Bean Sprouts & Tricolor Peppers (Step-by-Step)
Heat oil in a wokpan. Stir fry garlic briskly until aromatic.

Stir-fry Bean Sprouts & Tricolor Peppers (Step-by-Step)
Add the bean sprouts, oyster sauce …

Stir-fry Bean Sprouts & Tricolor Peppers (Step-by-Step)
chicken stock (or water), …

Stir-fry Bean Sprouts & Tricolor Peppers (Step-by-Step)
and salt & pepper seasoning blend.

Stir-fry Bean Sprouts & Tricolor Peppers (Step-by-Step)
Stir fry until the beansprouts start to soften. Then add bell peppers and mix well.

Stir-fry Bean Sprouts & Tricolor Peppers (Step-by-Step)
Cover with lid and let the contents steam for 1 minute. Steaming the sprouts for a short time helps them become more tenderly cooked while still retaining the crunch.

Stir-fry Bean Sprouts & Tricolor Peppers (Step-by-Step)
Add a few drops of sesame oil and mix well. The sesame oil is optional, but it adds aroma to the completed dish.

Stir-fry Bean Sprouts & Tricolor Peppers Recipe
This is the dish from the pan.

Stir-fry Bean Sprouts & Tricolor Peppers Recipe
Plate it out, itt’s great as a side-dish with steamed rice.

2 comments on “Stir-fry Bean Sprouts & Tricolor Peppers”

  1. So beautiful with different kinds of peppers…I have never tried bean sprouts with peppers. Something I can’t wait to try!

  2. This tau gay has “little tail”, I won’t bother to remove it too! You should see the tau gay here, tail so much longer and bean sprout “body” also long – not those shorter, crisp ones like what you are using. BTW, been using mini bell peppers too. Roast the entire peppers in the oven, and did not even slice/cut it – hahaha, who is the lazy cook?

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