Stir-fried bean sprouts with garlic
Ingredients
- 500 gbean sprouts (rinsed and well drained)
- 3 pcGarlic (finely minced)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced, whites and greens separated)
- 2 tbspPeanut oil
- 1 tbspfish sauce
- 1 tspWhite sugar
- 1 pinchBlack pepper ground
Method
Crunchy bean sprouts that release fresh juice with every bite. Golden garlic provides a toasted depth while fish sauce binds everything with a strong salty note.
- 1
Rinse the bean sprouts thoroughly in clear water. Drain them perfectly; if they stay wet, they will boil instead of stir-frying. Slice the green onions, separating the white parts from the green tops.
- 2
Heat the peanut oil in a wok or large skillet over high heat. When the oil shimmers, throw in the minced garlic and onion whites. Stir constantly until the garlic is blond and fragrant.
- 3
Add the bean sprouts all at once. Maintain very high heat. Stir-fry vigorously for 2 minutes. The sprouts should become translucent but remain firm, with a slight snap in the center.
- 4
Pour in the fish sauce, sugar, and black pepper. Toss one last time to coat the sprouts. Turn off the heat, sprinkle with onion greens, and serve immediately before the vegetables release their water.
Frequently asked questions
How do you get this dish right?
- Heat is the secret: the wok should be slightly smoking before you start.
- Do not overcrowd the pan, otherwise the temperature drops and the sprouts boil in their own juice.
How long does this dish keep?
Eat immediately. This dish does not reheat well as the sprouts will lose all their crunch.
