Ultra high heat will instantly seal the surface of bean sprouts, stops water oozing and fizzles the offensive smell while keeping its snow white texture. Best results from gas cooking and toss frying. If not done properly, the water will attack noodle that might get soaky or burned-on wok/pan. After all, aim here is to stir fry noodle to dry it to a half crispy texture so wetness is a must to avoid. BTW, to stop noodles burned-on, super heat dry wok until it smokes then wet with cooking oil (apply coat of cool oil, off flame) then back on high heat before tossing noodles in. Have fun :) Nice vid, very detailed commentary and thorough demonstration. Much appreciated from Sydney Australia.
I am a new subscriber from the U. S. I I followed your recipe and it turned out very nice. I especially like the extra ginger. Too bad I do not have bean sprouts at home. Thanks for sharing.
Use the wok better. The pan too small. Rice Vermilli (Bee Hoon) good to eat with cabbage and big onion (cut strip half to 1cm wide). Method : Put oil in wok, put chopped garlic. Put cabbage (cut square), big onion (0.5 to 1cm ring wide) & carrot thinly slices High heat, Stir fried till slight soft. Put light soy sauce, dark soy sauce, oyster sauce, 1 Tbsp chilli paste (adabi traditional or sukiyaki chilli sauce) stir fried a while. Put Noodles and some water if too dry. Cook noodles (bee hoon) in low medium heat. Stir Fried till cook, taste and serve. Sesame Oil (optional). If use bean sprout, always put last when dishes about stir fried ready.
Initial put vegetables (choy sum) &;cut parley vegetables (cruncy) Last put bean sprout fried a while ready. I don't use sesame seed oil. I use garlic oil. The noodle (egg noodle, wanton noodle, premium thai vermilli-bee hoon)
