This has got to be the quickest stir-fry on the planet. Mung bean sprouts tossed in smoking hot oil seasoned with sweet soy sauce, garlic and pepper...doesn't get any easier than that. Don't be fooled by the simplicity of this recipe, it's absolutely delicious.
12 oz (340 g) mung bean sprouts
2 Tbsp (30 ml) vegetable or peanut oil
2 cloves garlic, chopped
2 Tbsp (30 ml) kecap manis (sweet Indonesian soy sauce)
Big pinch of salt
Lots of freshly ground black pepper
Place the bean sprouts in a colander and place in your sink. Pour boiling water over the sprouts and let them drain.
Heat the oil in a wok or large skillet over high heat. When the oil is hot add the garlic and stir-fry for a few seconds, you don't want it getting dark brown. Toss in the sprouts and stir-fry for 1 minute. Add the kecap manis and salt stir-fry for another 30 seconds or so.
Remove from the heat and grind some pepper over the sprouts. Pile onto a serving plate and serve asap.
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