I am a chef on a luxury world cruise liner. I love to cook and write recipes that are inspired by foods from all over the world.
Mung bean sprouts are commonly used in Asian cuisine to create sumptuous dishes such as salads, soups, and stir-fries. Mung beans pair well with any protein—meat, seafood, or tufu—and one of my favorite choices is squid.
- 250 grams mung bean sprouts
- 150 grams squid, cleaned and sliced
- 3/4 cup water
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons oyster sauce
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Cooking oil
- Large bowl
- 2 medium bowls
- 2 small bowls
- Small plate
- Chopping board
- Measuring cups
- Measuring spoons
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- Cooking spoon
|Prep time||Cook time||Ready in||Yields|
2 to 3 servings
- Heat the oil in a pan. Saute the garlic until it has changed color slightly. Add the squid to the pan.
- Add in the water, soy sauce, and oyster sauce.
- Allow it to boil before adding the mung bean sprouts.
- Season with salt and pepper.
- Serve with rice.
Tips and Techniques
- Cook squid for about two minutes to prevent it from overcooking.
- Experiment with your favorite seasonings to flavor up this dish.
- You can substitute octopus for the squid, but not that the cooking time may differ.
- Spice up the dish by adding freshly chopped chilies.
- Try growing mung bean sprouts at home.
Anther Delicious Mung Bean Sprout Recipe
- Ginisang Togue at Sitsaro (Sauteed Mung Beans and Snow Peas)
Do you love Filipino cuisine? Try this simple recipe for ginisang togue at sitsaro, or sauteed mung beans and snow peas.
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