Stirfry Mung Bean Sprouts (清炒绿豆芽 Qing Chao Lü Dou Ya)
Mung bean sprouts are a common food item during Chinese New Year because they symbolize good fortune. This stirfry version is great to eat along with any meaty dish or as toppings for porridge and noodles. They are super easy to cook!
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1lb (~450g) mung bean sprouts
- 2 green onions
- 2 garlic cloves
- 1 tablespoon vegetable oil
- 1/2 teaspoon kosher salt
- 1 tablespoon balsamic vinegar
Instructions
- 1
Clean the mung bean sprouts by immersing them in cold water. Use your hands to stir the water a few times. This allows any remaining mung bean shells to detach from the sprouts.2 Rinse a few times to rid them of any tips and shells. Drain the mung bean sprouts well.
- 2
Slice the green onions and peeled garlic cloves into thin pieces.
- 3
Heat a wok or cast iron skillet under high heat. When hot, add the 1 tablespoon of vegetable oil. Then immediately add the green onion and garlic slices, stirring for 10 seconds. Add the cleaned and drained mung bean sprouts to the pot, stirring and tossing quickly.
- 4
Continue stirring and tossing often until the sprouts change from solid ivory/white color to semi-transparent, about 2 minutes in total. Right before turning off the heat, add the 1/2 teaspoon of kosher salt, and 1 tablespoon of balsamic vinegar, stirring to combine. Turn off the heat and immediately transfer the mung bean sprouts to a plate to avoid losing any excess water from the sprouts.