Looking for some variety to your veggie lineup? Stir Fried Bean Sprouts may be that easy-to-make dish that’ll anchor itself to the weekly dinner rotation. As with many stir-fry dishes, the principle of using high heat not only ensures much of the crunch in the fresh sprout is retained, the dish should hardly take any time to complete.
- Corn or Vegetable Oil
- 1 oz Fresh Ginger, julienned
- 2 Cloves Fresh Minced Garlic
- ½ lb Sun Xien Soy Bean Sprouts, rinsed & well drained
- ¼ lb Snow Peas or Carrots, julienned
- (optional) 2 oz Rice Wine, Sherry, or Cognac
Preheat a large pan on high heat. Once pan is hot, add a few tablespoons of oil to swish around the hot surface and follow with the fresh ginger to flavor the oil. 30 seconds later, add the minced garlic continuously stirring it in the oiled pan to keep it from scorching.
The instant the garlic shows any signs of turning a more golden color (and certainly before it scorches to blackness) add the drained bean sprouts. Follow this with snow peas or carrots. Stir and fold the vegetables in this hot pan for approximately a minute. Salt to taste.
Add a shotglass worth of water or any of the optional spirits mentioned and immediately cover with a tight-fitting lid. Lower the heat to a simmer setting and let the covered vegetables steam-cook for another minute.
When time is up, carefully plate and serve. Enjoy!
There are so many ways to change and alter this recipe. Try it with
- julienned 5-Spiced Tofu
- julienned White Tofu
- julienned fish cake (pictured above)
- soy-marinated ground pork
- deboned & shredded roast chicken
- sliced & seared marinated beef
The key to incorporating the proteins is to cook it at the ginger-oil stage before the bean sprouts. Cook the raw meats thoroughly and set aside in a holding dish. Continue to stir-fry the vegetables as instructed. At the end of the steam-cooking stage when the cover is lifted, toss in the cooked meats, stir with the vegetables to incorporate and plate.