Don’t hurry to stir-fry once you buy it, make it this way so that every piece turns out crispy and delicious like jade.

With this cooking method, you'll easily create a delicious stir-fried black bean vermicelli that is both simple and enticing to serve your family for a weekend meal.

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Mung bean is one of the familiar ingredients that frequently appear on the tables of Vietnamese families. Besides being a delicious food, mung bean is also rich in vitamins and nutrients that are beneficial for health. Mung bean has a high fiber content, so it is effective in weight loss and dissolving kidney stones. In addition, mung bean also has benefits such as controlling blood sugar levels, preventing cardiovascular diseases, enhancing digestion, improving bone health, good for the eyes… and preventing birth defects.

With mung bean as the main ingredient, you can make delicious dishes such as mung bean stir-fried with eggs, mung bean stir-fried with beef, mung bean stir-fried with shrimp, mung bean stir-fried with carrots… Although familiar, not everyone knows how to stir-fry mung bean perfectly. Let’s learn how to make crispy and delicious stir-fried mung bean with green garlic with Phụ Nữ Today.

1. Ingredients for mung bean stir-fried with garlic

– Mung bean: 300 grams

– Garlic

– Seasonings: Cooking oil, salt, 1 tablespoon of oyster sauce

2. How to make mung bean stir-fried with garlic

Step 1: Prepare the ingredients

– After buying mung bean, remove the old and damaged parts, as well as the yellowed parts. Then, wash the mung bean and cut it diagonally. Depending on your habit and preference, you can cut the mung bean into medium-sized pieces, but it’s recommended to cut it thinly for crispiness and faster cooking.

– Peel the garlic, wash it, and crush or slice it.

Step 2: Stir-fry the mung bean

– Place a pan on the stove, add a sufficient amount of cooking oil, and heat it up. Then, add the garlic and stir-fry until fragrant.

– When the garlic turns slightly yellow and releases a fragrant smell, add the mung bean and stir quickly over high heat to make the dish greener.

– Season the dish with salt and 1 tablespoon of oyster sauce to suit the taste of your family. Continue stirring for a while until the mung bean is cooked.

– Turn off the heat, transfer the dish to a plate, and enjoy it slowly.

After being cooked, the stir-fried mung bean with garlic will have a vibrant green color, which is more attractive than turning yellow. When eating, you can feel the slight crispiness and aromatic sweetness of the mung bean. You can enjoy stir-fried mung bean as a snack or serve it with hot rice.

3. Notes when making stir-fried mung bean with garlic

– It is recommended to choose mung bean with green stems, fresh, medium-sized seeds, and soft stems. Avoid choosing too long, shadowy bundles with few hairs, no clear signs of burning, as they may have been sprayed with too many pesticides or fertilizers.

– It’s better to cut the mung bean thinly before stir-frying, as it will help the mung bean to cook faster and become crispier. If the mung bean is cut too thick, it will take longer to cook, and the prolonged heat exposure will make the dish turn yellow, neither tasty nor visually appealing.

– It’s not recommended to stir-fry mung bean over low heat, as it will take longer to cook and quickly turn yellow.

– To make the dish more attractive, you can stir-fry mung bean with other ingredients such as beef, minced pork, black fungus, tofu…

– Depending on your taste, you can add chili pepper to stir-fry with mung bean to enhance the flavor of the dish.

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Frequently asked questions

There are a few potential reasons why your stir-fry may not be crispy. First, make sure you are using a wok or a large, heavy-bottomed pan to ensure even heating. Second, don’t overcrowd the pan – cook in batches if necessary. Third, ensure your oil is hot enough before adding the ingredients; you want to hear a sizzle when the ingredients hit the pan. Finally, don’t over-stir the ingredients, let them cook undisturbed for a few minutes to develop a crispy texture.

Oils with a high smoke point are best for stir-frying as they can withstand the high heat without burning. Good options include peanut oil, canola oil, grapeseed oil, and vegetable oil.

The beauty of a stir-fry is that you can use a variety of ingredients. Common options include meat or tofu, vegetables (bell peppers, onions, carrots, broccoli, mushrooms, etc.), and a sauce of your choice (soy sauce, teriyaki sauce, sweet and sour sauce, etc.).

A basic stir-fry sauce can be made by combining soy sauce, honey or brown sugar, garlic, ginger, and a cornstarch slurry (cornstarch mixed with water) to thicken the sauce. You can also add other ingredients like sesame oil, rice vinegar, chili flakes, or hoisin sauce to taste.

Cut your ingredients into uniform, bite-sized pieces to ensure even cooking. For meat or tofu, slice them thinly across the grain. For vegetables, slice or chop them into similar-sized pieces.

Marinating your ingredients beforehand is not necessary, but it can add extra flavor to your dish. A simple marinade can be made with soy sauce, garlic, ginger, and a little oil.

To avoid a soggy stir-fry, make sure to pat your ingredients dry before adding them to the pan, especially if you are using ingredients that release a lot of moisture like tofu or certain vegetables. Also, don’t overcook your ingredients, as this can make them release too much moisture.

Serve your stir-fry immediately while it’s still hot and crispy. You can serve it on a bed of rice or noodles, or alongside some steamed vegetables. Top it with some chopped green onions or sesame seeds for extra flavor and texture.

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