Stir-Fried Bean Sprouts and Chives 爆炒豆芽菜韭菜
Stir-Fried Bean Sprouts and Chives 爆炒豆芽菜韭菜 is a modest but delicious dish. This Chinese comfort recipe comes together in just 5 minutes and is packed with fibre, protein, and vitamins! Enjoy this easy keto meal prep-friendly, alkaline-rich, gut-nourishing side dish with a bowl of white jasmine rice.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2C Mung Bean Sprouts
- 1/2C Chinese Chives
- 3 garlic cloves, minced
- 1 inch Fresh Ginger knob, julienne
- 1 Birds Eye Chili, diced and seeds removed
- 1 tbsp Shaoxing wine
- 1/2 tbsp sugar
- 2 tbsp vegetable oil
- salt to taste
- Ground White Pepper to taste
- Finely Chopped Green Onions, for garnish
- Fresh Cilantro, rough chop for garnish
- 1/2 tbsp Dark Soy Sauce, optional
- 50g Baby Clams
- 50g Dried Shrimp
- 100g Lean Pork, thinly sliced
- 1/2 tsp Sesame Oil
Instructions
- 1
Thoroughly wash mung bean sprouts and chives. Drain excess water.
- 2
Add vegetable oil to a wok or non-stick pan and heat to medium-high heat.
- 3
Once the oil is hot, add minced ginger and cloves of garlic, and sauté until fragrant. If the wet aromatics are burning too quickly, reduce to medium heat.
- 4
You may opt to add dried shrimp to the wok to add umami!
- 5
Add Birds Eye chili or dried chili flakes.
- 6
Add bean sprouts followed by Shaoxing wine, sugar, salt and pepper. Add baby clams, sliced lean pork or Chinese bacon if desired. Sliced firm or smoked tofu is equally delicious. Quickly stir fry a few rounds.
- 7
Add chives and stir fry quickly, about five times.
- 8
Garnish with fresh cilantro or finely chopped green onions.
- 9
Serve and enjoy this hot salad!