Stir-fried bean sprouts with garlic

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.

• Prep time: 10 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 160
• Protein: 7 g
• Carbs: 14 g
• Fat: 8 g

Ingredients

• 500 g bean sprouts ( rinsed and well drained )
• 3 piece Garlic ( finely minced )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced, whites and greens separated )
• 2 tbsp Peanut oil
• 1 tbsp fish sauce
• 1 tsp White sugar
• 1 pinch Black pepper ground

Instructions

1. Vegetable prep

   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. Browning the garlic

   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. High heat sear

   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. Final seasoning

   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.

Chef's tips

• 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.

Storage

Eat immediately. This dish does not reheat well as the sprouts will lose all their crunch.