Chinese Bean Sprouts Stir-fry
Crunchy, juicy, and lightly seasoned, this Chinese bean sprouts stir-fry is a family favorite! A light vegetable side dish that is versatile, easy to make, and ready in 10 minutes.
Servings: 4 servings
Calories: 66kcal
Equipment
Ingredients
Stir-fry sauce
- 3 cloves garlic minced
- 1 chili sliced (deseed to reduce the heat)
- 1 lb bean sprouts
- 1 tablespoon soy sauce or tamari/shoyu (use gluten-free if needed)
- 1 stalk green onion sliced into 2 inch pieces
- 2 teaspoons sesame oil
- ½ teaspoon ground white pepper or black pepper
- ½ teaspoon sugar
Instructions
- Heat some oil in a non-stick wok over medium-low heat. Add garlic and sliced chilies. Fry until aromatic, about a minute.
- Dial up the heat to a medium-high, then add bean sprouts. Fry for a few minutes or until bean sprouts are tender yet crunchy.
- Remove from heat, then stir in seasonings and green onion. Your bean sprout stir-fry is ready to be served!
Notes
Helpful tips
- Dry bean sprouts well - After rinsing, drain them well in a colander and allow them to air dry until ready to use. This helps to prevent bean sprouts from turning soggy after cooking.
- Removing the ends of bean sprouts - This step to remove the fibrous ends of bean sprouts is optional, and I usually skip it because I don't find the ends bothersome, and it's time-consuming.
- Cook on high heat - Cook bean sprouts on medium-high heat for a short period to prevent them from releasing too much moisture. This will help maintain their crunchiness and eliminate their raw taste.
- Consume immediately - This dish is best served fresh. Leftovers can be refrigerated for 2-3 days, but bean sprouts will turn soggy.
Nutrition
Calories: 66kcal | Carbohydrates: 10g | Protein: 4g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 260mg | Potassium: 232mg | Fiber: 2g | Sugar: 6g | Vitamin A: 161IU | Vitamin C: 32mg | Calcium: 24mg | Iron: 1mg
