Stirfried Mung Bean Sprouts

• 3 cups Fresh Mung Bean Sprouts, Rinsed Thoroughly
• 2 Tablespoons Vegetable Oil
• 1 whole Red Onion (or 2 Shallots), Peeled, Halved And Sliced Thinly
• 4 cloves Garlic, Peeled And Sliced Thinly
• 2 Tablespoons Soy Sauce
• 1 Tablespoon Oyster Sauce
• 2 Tablespoons Chopped Coriander Stalks Or Spring Onions, For Garnish

1. Make sure the mung beans sprouts are thoroughly rinsed and drained on a colander.
2. Heat up oil on medium high. Scatter in sliced onions and let it come to a sizzle. When it turns translucent and the edges begin to brown, add garlic slices. Keep them moving as they burn easily. Once everything is nicely browned, about 2 minutes, remove onion and garlic pieces but reserve oil in the pan.
3. Pour in soy and oyster sauce and stir to mix. Toss in sprouts. Use 2 ladles if necessary. Keep stirring sprouts in the sauce for about 30-40 seconds, just until the sprouts have warmed through.
4. Dish up. Garnish with fried onions and garlic together with chopped coriander or spring onions. Serve immediately.
5. Note: The longer mung bean sprouts sit in the hot pan, the more moisture is released. Work quickly to prevent them from getting soggy.

sprouts, vegetable oil, red onion, garlic, soy sauce, oyster sauce, chopped coriander stalks

Taken from tastykitchen.com/recipes/sidedishes/stirfried-mung-bean-sprouts/ (may not work)