Phad Thua Ngow (Stir-fried bean sprouts)
Ingredients
- 400 gMung bean sprouts (rinsed and drained)
- 150 gPork belly (thinly sliced)
- 150 gfirm tofu (cubed)
- 3 pcGarlic (crushed)
- 2 pcScallion or chives (sliced)
- 1 tbspsoy sauce
- 1 tbspoyster sauce
- 1 tspfish sauce
- 1 tspWhite sugar
- 2 tbspPeanut oil
Method
Crispy bean sprouts coated in a glossy brown sauce. Golden tofu and pork belly provide texture and a deep umami flavor profile.
- 1
Slice the pork belly into thin strips. Cut the firm tofu into 1 cm cubes. Slice the scallions diagonally and crush the garlic cloves with the flat of your knife.
- 2
In a smoking wok with oil, sear the tofu until golden and firm. Add the pork and garlic. Let the pork fat render and the meat brown.
- 3
Toss the mung bean sprouts into the wok over high heat. Stir-fry vigorously for 1 minute: they should become slightly translucent while retaining their crunch.
- 4
Pour in the soy sauce, oyster sauce, fish sauce, and sugar. Mix until the sauce coats every ingredient. Remove from heat as soon as the sauce bubbles.
- 5
Add the fresh scallions at the last moment. The contrast between the bright green and the brown sauce indicates the dish is ready to serve.
Frequently asked questions
How do you get this dish right?
- The wok must be smoking before you start: this is the secret to searing vegetables without them releasing water.
- Do not overcook the bean sprouts, they must remain 'al dente' to keep their freshness.
How long does this dish keep?
Consume immediately. Bean sprouts lose their crunch and soften when reheated.
