The dish is my husband’s favorite vegetable & seafood dish. He loves bean sprouts cook in any styles…steamed, boiled, sauteed or raw. I am the opposite. I do not like bean sprouts at all but I will cook it for my family members and all my friends. I brought the bean sprouts planning to cook with yellow mee and I forget to get some. So I end up changing my plan and cook this dish instead.
1 pound bean sprouts, washed
1 sprig cilantro, cleaned and chopped
½ pound frozen cooked langostin (from Traders Joe), thaw
2 tablespoons canola/vegetable/corn oil
3 cloves garlic, peeled and finely chopped
1/8 teaspoon white ground pepper
1/8 teaspoon salt
1 tablespoon fish sauce
½ tablespoon light soy sauce
½ cup chicken broth/water
1 tablespoon cooking white wine
Heat the wok over medium-high heat until hot and add canola/vegetable/corn oil, swirling to coat the sides. Add chopped garlic and fry until fragrant or lightly golden. Add the langostin and sauté until it heated through and then add the bean sprouts and stir fry until well combined.
Seasoned the bean sprouts with white ground pepper, salt, fish sauce, light soy sauce, cooking white wine and chicken broth/water. Cook for 2 minutes. Stir in the cilantro and mix well.
Transfer to a deep serving plate and serve with steamed white/brown rice. Enjoy!