Hubei-style Spicy Bean Sprout Stew

Ingredients

The Hubei-style Spicy Bean Sprout Stew is a unique adaptation of the original Indian Misal. While Misal traditionally uses sprouted lentils and a variety of spices, the Hubei version replaces lentils with bean sprouts and incorporates Hubei-specific spices and flavors. The stew is spicier and more aromatic, with the addition of Sichuan peppercorns, chili peppers, and other Hubei spices. The garnishes also differ, with the Hubei-style stew featuring crunchy fried noodles and lime for a tangy twist. We alse have the original recipe for Misal, so you can check it out.

• 2 cups (300g) bean sprouts 2 cups (300g) bean sprouts
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 dried red chili peppers, crushed 2 dried red chili peppers, crushed
• 1 teaspoon Sichuan peppercorns 1 teaspoon Sichuan peppercorns
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon paprika 1 teaspoon paprika
• 2 tomatoes, chopped 2 tomatoes, chopped
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Fried noodles, for garnish Fried noodles, for garnish
• Lime wedges, for garnish Lime wedges, for garnish

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 18g, 6g
• Protein: 5g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion turns translucent.
2. 2.
   Add the crushed dried chili peppers, Sichuan peppercorns, ground cumin, ground coriander, turmeric powder, and paprika to the pot. Stir well to combine the spices with the onion mixture.
3. 3.
   Add the chopped tomatoes to the pot and cook until they soften and release their juices.
4. 4.
   Add the bean sprouts to the pot and stir to coat them with the spice mixture.
5. 5.
   Pour in the vegetable broth and season with salt to taste. Bring the stew to a boil, then reduce the heat and simmer for 10-15 minutes, allowing the flavors to meld together.
6. 6.
   Once the stew is cooked, remove it from the heat and let it cool slightly.
7. 7.
   Serve the Hubei-style Spicy Bean Sprout Stew in bowls, garnished with fresh cilantro, fried noodles, and a squeeze of lime juice.

Treat your ingredients with care...

• Bean sprouts — Make sure to rinse the bean sprouts thoroughly before using them in the stew to remove any dirt or impurities.

Tips & Tricks

• For an extra kick of heat, add more crushed dried chili peppers to the stew.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of Sichuan peppercorns and chili peppers.
• Serve the stew with steamed rice or crusty bread to make it a more substantial meal.
• Experiment with different garnishes such as sliced green onions, chopped peanuts, or crispy fried shallots for added texture and flavor.
• Leftovers can be refrigerated and enjoyed the next day, allowing the flavors to further develop.

Serving advice

Serve the Hubei-style Spicy Bean Sprout Stew hot in individual bowls. Accompany it with steamed rice or crusty bread for a satisfying meal.

Presentation advice

To enhance the presentation, place a small bunch of fresh cilantro on top of each bowl of stew. Arrange the fried noodles in a decorative pattern around the edges of the bowl. Serve with lime wedges on the side for guests to squeeze over their stew.