One-minute Bean Sprout Stir-fry

VEGAN / GLUTEN-FREE
April 4th, 2021

This Chinese classic bean sprout stir-fry keeps all the juice and crunchiness of fresh bean sprouts, but without the bitterness!

Use mung bean sprouts (the most common types sold in supermarkets). Make sure they are pat dry with a clean kitchen towel (excessive water will slow down the cooking and compromise the result). As with any stir-fries, get everything ready before switching on the heat – it will be all over in a minute!

ONE-MINUTE BEAN SPROUT STIR-FRY

(炒豆芽)

VEGAN / GLUTEN-FREE

MAKE 2 servings PREP: 2 min COOKING: 1 min

Ingredients

• 300g bean sprouts
• 1 large spring onion, the white and green part separated and thinly sliced crosswise
• 1 tbsp. of cooking oil
• 1 tsp of toasted sesame seeds
• pinch of salt

Method

1. Heat a large wok or frying pan, add the oil and immediately sauté the white part of the spring onion for about 10 seconds, add the bean sprouts, toss constantly (to ensure even cooking) until the bean sprouts have a translucent quality, but without water exuding from the sprouts. Turn off the heat, sprinkle the salt, toasted sesame seeds and the spring onion (the green pieces), mix a few times, transfer to a serving plate. Enjoy.

Recipe Notes

1. If you don’t have toasted sesame seeds in the pantry and need to make a small amount for this recipe, just heat the wok or pan, add the sesame seeds, toss constantly for a few seconds until some of them turns golden. Immediately transfer to a bowl and set aside.