Crispy Stir-Fried Bean Sprouts Recipe
Crispy Stir-Fried Bean Sprouts Recipe
Incredibly Crisp Bean Sprouts Stir-Fry – You Won’t Believe the Texture!
Tired of the same old seasoned bean sprouts? Try this stir-fried version for a refreshing change! Stir-fried bean sprouts last longer than the seasoned ones, making them a practical side dish. Curious about how to achieve that perfect crispy texture? Let’s dive in!
Main Ingredients- 800g bean sprouts
- 4 Tbsp cooking oil
- 1 Tbsp sesame oil
- 2 Tbsp toasted sesame seeds
Bean Sprout Seasoning- Green parts of 1 large scallion, thinly sliced diagonally
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1 Tbsp Cheongju (rice wine) or cooking wine
- 1 Tbsp oligosaccharide (or corn syrup)
- 2 tsp salt
- Green parts of 1 large scallion, thinly sliced diagonally
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1 Tbsp Cheongju (rice wine) or cooking wine
- 1 Tbsp oligosaccharide (or corn syrup)
- 2 tsp salt
Cooking Instructions
Step 1
Bean sprouts are a staple in almost every grocery cart. Today, I picked up a pack without much thought. We’re using 800g of bean sprouts for this recipe. This is a larger pack from Trader Joe’s.
Step 2
I rinse the bean sprouts once under running water. Even if they’re labeled ‘pesticide-free,’ washing them under running water makes them feel cleaner and more refreshing.
Step 3
Drain the washed bean sprouts well in a colander. Properly draining them is key to preventing sogginess and maintaining that delightful crunch.
Step 4
In a spacious pot, bring 4 cups of water to a boil. Once boiling, add salt. Blanching the bean sprouts in salted water will help them stay firm and crisp, rather than becoming limp. (Over-boiling will make them thin and mushy!)
Step 5
Add the prepared bean sprouts to the boiling water. Crucially, do NOT cover the pot at the beginning! Blanching with the lid off prevents any fishy odor and ensures a clean taste.
Step 6
Keep the lid off and stir the bean sprouts gently with a spatula for about 1 minute. They will start to turn slightly translucent. This is your cue to remove them.
Step 7
Don’t discard the blanching liquid! Once cooled, store it in a plastic bottle in the refrigerator. You can use it as a stock for soups, stews, or other dishes, similar to how you’d use chicken broth. It adds a wonderful depth of flavor.
Step 8
Take the green parts of the scallion. Slice them thinly on the diagonal. This not only helps them absorb the seasoning well but also adds a nice visual touch.
Step 9
Combine all the seasoning ingredients in a bowl. Mix 1 Tbsp gochugaru, 1 Tbsp minced garlic, 1 Tbsp Cheongju (or cooking wine), 1 Tbsp oligosaccharide, and 2 tsp salt. Stir well until thoroughly combined. (Feel free to adjust the amount of chili flakes or salt to your preference.)
Step 10
Heat 4 Tbsp of cooking oil in a large, deep pan over medium heat. Add all the prepared seasoning mixture.
Step 11
Bring the seasoning mixture to a gentle simmer. As soon as it starts to bubble, turn off the heat. This brief simmering prevents the seasoning from burning while allowing the flavors to meld beautifully.
Step 12
With the heat off, add the blanched bean sprouts to the pan. Toss them gently to coat evenly with the seasoning. Once the bean sprouts are well-coated, turn the heat back to high and stir-fry quickly for about 1 minute. Stir-frying rapidly before the bean sprouts release too much water is the secret to keeping them crisp. Overcooking will make them mushy!
Step 13
Finally, generously sprinkle in 2 Tbsp of toasted sesame seeds and drizzle with 1 Tbsp of sesame oil for a fragrant finish. If you prefer, you can substitute sesame oil with perilla oil for a different, equally delicious aroma. Enjoy!
Step 14
Once cooked, transfer the stir-fried bean sprouts to an airtight container. It’s best to let them cool completely before refrigerating. However, if you’re in a hurry, refrigerating them while still warm is acceptable, though cooling them fully helps preserve the flavor better.
