Crispy and Fresh Paprika and Bean Sprout Stir-fry
The Ultimate Paprika and Bean Sprout Stir-fry Recipe (Super Easy Side Dish)
Introducing a wonderfully crisp and flavorful #BeanSproutStirfry, perfect as a light side dish! This #PaprikaBeanSproutStirfry is a delicious #SideDish that’s incredibly easy to make and ideal for using up leftover vegetables in your fridge – a true #FridgeCleaningMeal. If you usually stir-fry bean sprouts with thinly sliced beef brisket, you’ll love this recipe that highlights the crisp texture of the sprouts themselves. Fresh bean sprouts, picked straight from the garden, paired with tender Korean chili peppers and vibrant bell peppers create a fantastic harmony. Shall we make this #HowToMakeBeanSproutStirfry together, step-by-step?
Main Ingredients
- 300g bean sprouts
- 5 Korean chili peppers (gosaenghi peppers)
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 1/4 onion
Seasoning & Other Ingredients
- 1 Tbsp olive oil
- 1 Tbsp minced garlic
- 1 tsp sea salt (or regular salt)
- 1.5 Tbsp oyster sauce
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
- Pinch of black pepper
- 1 Tbsp olive oil
- 1 Tbsp minced garlic
- 1 tsp sea salt (or regular salt)
- 1.5 Tbsp oyster sauce
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
- Pinch of black pepper
Cooking Instructions
Step 1
A tip for washing bean sprouts cleanly! Place the bean sprouts in a bowl and fill it generously with water. When the water level is high, the bean sprout skins will naturally float to the surface, making it easy to rinse them away. After washing thoroughly, drain the bean sprouts in a colander to remove excess water.
Step 2
Let’s prepare the vegetables! For the bell peppers, carefully slice away the thicker, inner core containing the seeds, almost like filleting. For the Korean chili peppers, cut them lengthwise in half, then use a spoon or small knife to scrape out and discard the seeds.
Step 3
Slice the remaining vegetables beautifully. Thinly slice the onion. The combination of red bell pepper, yellow bell pepper, and Korean chili peppers, prepared this way, adds a visually delightful array of colors, reminiscent of a vibrant flower garden.
Step 4
Now, let’s start stir-frying! Heat 1 Tbsp of olive oil in a pan over medium heat. Add the minced garlic and stir-fry until fragrant. Once the garlic aroma is released, add the sliced onions and sauté until they become translucent.
Step 5
Once the onions are somewhat cooked, add the prepared red and yellow bell peppers and Korean chili peppers to the pan. Stir-fry them together. Adding 1 tsp of salt at this stage not only seasons the vegetables but also enhances their vibrant colors, making the dish look even more appealing.
Step 6
Finally, add the drained bean sprouts to the pan along with 1.5 Tbsp of oyster sauce. Stir-fry quickly over high heat. The key to keeping the bean sprouts wonderfully crisp is to stir-fry them rapidly over high heat so they don’t become soggy!
Step 7
We’re almost done! Just before turning off the heat, add 1 Tbsp of toasted sesame seeds and 1 Tbsp of sesame oil. Sprinkle a pinch of black pepper for added aroma. A final drizzle of sesame oil will enhance the nutty fragrance, completing your delicious bean sprout stir-fry.
Step 8
Ta-da! Your crispy and fresh bean sprout and paprika stir-fry is ready. It looks delicious and inviting, doesn’t it?
Step 9
Transfer the finished bean sprout stir-fry to a nice serving dish. Sprinkle some extra toasted sesame seeds on top for a more attractive presentation.
Step 10
This bean sprout stir-fry is a perfect light #DinnerMenu option, enjoyable much like a fresh salad. It’s a wonderful #OneMealSideDish that can provide a satisfying and simple meal.
Step 11
Anyone can easily make this bean sprout stir-fry at home! The secret is stir-frying quickly over high heat. This method minimizes the release of moisture from the bean sprouts and preserves their delightful crispness, so be sure to remember it!
