CF 38/60 Humble Bean-shoots with Eggs.

  • Servings : 3 to 4
  • Prep Time : 5m
  • Cook Time : 4m
  • Ready In : 9m


400g Beanshoots/beansprouts washed

30g spring onion bases roughly chopped

30g spring onion tops finely chopped

5g garlic thinly sliced or grated

5g fresh ginger grated

2 tablespoons light soy sauce

1/2 teaspoon salt or to taste

1 tablespoon sesame oil (optional)

1 tablespoon oil

2 large eggs


On a moderate-to-high heat place a large pan with oil and when hot add the spring onion bases, ginger and garlic and stir for roughly 30 seconds till the garlic turns golden then add the bean-shoots. Stir and add the remaining ingredients except the sesame oil and the eggs. Stir roughly for a minute or two then crack the two eggs into the mixture and scramble them lightly and then cover and cook for about a minute till the egg is cooked slightly. Give it a light stir, add the spring onion tops and drizzle with the sesame oil if desired and serve with rice as a main or as a side dish as shown in the picture. Do not add the eggs if this dish is to be a Vegan dish.

Variations and My Story

A dish that is so nutritious with very little calories but high in fibre and certainly full of flavour. You could easily do away with most of the oil if you have a good non-stick frying pan,  just add a teaspoon of oil instead. Bean shoots or sprouts are eaten on a daily bases in many South East Asian households. It usually accompanies a main meal or it is added to a noodle dish or in stir-fries. It is seldom eaten raw as it is in the West however the raw trend is catching on with varieties of sauces to make the humble bean shoots tasty.  This is one of my favourites as a main or as side dish and many of my visiting students from Asia love it too!

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