Bean Sprout Stir Fry

 Since returning from my trip, I've been slowly trying to get in the cooking mood. I can only eat salads for so long before I start craving for other things. Aside from being busy with a new project and other things I need to get done, I'm yearn for those moments when I can get into the kitchen and whip up something, even if it's just a simple grilled cheese sandwich.

I did have some bean sprout and the fridge, but not much else inside. So I decided to take a little field trip to Whole Foods to grab a couple more ingredients. When I got home, I whipped out the chopping board and knife then cooked away. It was a nice feeling. Relaxing too. Not sure if I've mentioned this before, but I do find cooking to be therapeutic in many ways.

Bean Sprout Stir Fry

1 lb fresh bean sprouts
1 orange bell pepper - seeded and sliced
2 Tbsp Soy sauce
1 1/2 Tbsp oyster sauce
7 oz firm tofu cubed - drained
1 large garlic clove - rough chopped
pepper
peanut or canola oil

Drain the water from the tofu. Pat the cubed pieces with a paper towel to soak up any excess.

In a skillet, heat a nice drizzle of oil and saute the garlic for roughly 30 seconds. Add the tofu and saute for 3-5 minutes . Cook and saute the bell pepper as well until tender.

After 3-5 minutes, add the soy sauce and oyster sauce. Season with a little pepper to taste.

Serve with a side of rice.