← Nouns Cooking · Chinese

Ingredients

• 450 g Bean sprouts, rinsed and well drained
• 2 tbsp neutral oil
• 3 cloves Garlic, finely chopped
• 2 Spring onion, cut into 4 cm lengths
• 1 Red chilli, sliced (optional)
• 2 tsp light soy sauce
• ½ tsp Salt
• 1 tsp Sugar
• 1 pinch White pepper
• 1 tsp Toasted sesame oil

Method

1. Make sure the sprouts are as dry as possible; spin them in a salad spinner if you have one.
2. Heat the oil in a wok over high heat until it just smokes. Add the garlic, spring onion whites and chilli and stir for 15 seconds.
3. Add the bean sprouts and toss constantly for 1–2 min, until hot but still crunchy.
4. Add the soy sauce, salt, sugar and pepper and toss for 30 seconds more. Stir in the spring onion greens and sesame oil and serve right away.

Tips

• A splash of black vinegar at the end turns this into the Sichuan-style vinegar sprouts.
• Do not overcook: the sprouts should still snap.

Sources

Written in our own words after cross-checking these recipes:

Omnivore's Cookbook Taste of Asian Food Seasaltwithfood