Sunday, April 6, 2014

Stir-Fried Soybean Sprouts (serves 2 as part of a shared meal)

stir-fried soybean sprouts
I grew up eating mung bean sprouts.  However, I did not start eating fresh bean sprouts until I was an adult.  Prior to this I would eat the sprouts but only if they were partially cooked.  I just did not like the taste of fresh sprouts.  In recent years I have discovered a wide variety of sprouts, from micro sprout greens to soybean sprouts and enjoyed eating them, whether cooked or fresh.  I have even grown the sprouts myself.  Check out my previous blog posting on Growing Your Own Sprouts.  Here is one of the many preparations that I prefer to eat soybean sprouts.  I find them to be nutritious (containing vitamin C, calcium and iron) with a nutty taste and crunchy texture.  

Stir-Fried Soybean Sprouts (serves 2 as part of a shared meal)


1 1/2 Tbsps oil (any kind you have available and prefer)
1 bunch scallions, washed, trimmed, and cut into 1-inch lengths
3 large garlic cloves, smashed, peeled, and chopped or sliced
1 tsp grated ginger
12-oz soybean sprouts, washed and drained
2 Tbsps oyster sauce
1 tsp fish sauce
1/8 tsp sugar
1 tsp cornstarch mix with 1 tsp cold water (thickening agent)
1 tsp sesame oil


1) Heat oil in a wok or large pan over high heat.
2) Once the pan is hot, add scallions, garlic and ginger.  Saute about a minute, avoid burning the garlic.
3) Add sprouts and give it a few tosses.
4) Stir in oyster sauce, fish sauce, and sugar.  Toss the contents a few times and let it cook about 2 minutes.
5) Add thickening agent, give it a few tosses.  Turn off heat.
6) Add sesame oil and give a few tosses or stirs to mix everything together.

soybean sprouts
*If you do not grow these sprouts yourself then you can buy them at an Asian market.

No comments:

Post a Comment