No-Water Bean Sprout Steamed Dish (Stir-fry Style)
Amazingly Delicious No-Water Bean Sprout Steamed Dish (Stir-fry Style) – Capturing the Full Sweetness and Nutrients of Bean Sprouts!
What is low-water or no-water cooking? It refers to cooking using only the moisture naturally present in the ingredients, or with minimal added water. This cooking method minimizes the loss of the ingredients’ natural flavor and nutrients. For low-water or no-water cooking, a pot with even and rapid heat conductivity, such as a lidded cast iron pot, a cast iron cauldron, or a pot with 3 or more layers, is recommended. It’s also important that the lid does not have a steam hole, as steam escapes through these. This is a steamed bean sprout dish made without adding water. Think of it as a hybrid between steamed bean sprouts and stir-fried bean sprouts. The flavor can vary depending on the natural sweetness of the vegetables, their moisture content, and heat control.
Main Ingredients
- 500g fresh bean sprouts (washed and drained)
- 1 onion (thinly sliced)
- 1/2 green onion (sliced diagonally)
- 50g carrot (thinly sliced)
- 3 Tbsp perilla oil (for a rich aroma)
Seasoning
- 2/3 Tbsp salt (for seasoning and to keep sprouts crisp)
- 1 Tbsp oyster sauce (for umami)
- 3 Tbsp gochugaru (Korean chili flakes) (for spiciness and color)
- 1 tsp sugar (to balance the sweetness)
- 2/3 Tbsp salt (for seasoning and to keep sprouts crisp)
- 1 Tbsp oyster sauce (for umami)
- 3 Tbsp gochugaru (Korean chili flakes) (for spiciness and color)
- 1 tsp sugar (to balance the sweetness)
Cooking Instructions
Step 1
First, thoroughly wash the bean sprouts under running water. Ensure no dirt or debris remains, then drain them completely in a colander. Properly draining is crucial as excess water can lead to a bitter taste in the steamed dish.
Step 2
Peel the onion and slice it thinly into strips. Aim for a thickness of about 3-5mm; if they are too thick, they will take longer to cook.
Step 3
Wash the green onion and slice it diagonally into roughly 5cm pieces. Including both the white and green parts adds flavor and visual appeal to the dish.
Step 4
Peel and wash the carrot, then slice it into thin strips, similar in thickness to the onion. This adds color and texture to the dish.
Step 5
Prepare a wide, thick-bottomed pan. Add 3 tablespoons of fragrant perilla oil to the pan, then add the 500g of drained bean sprouts.
Step 6
Sprinkle 2/3 tablespoon of salt evenly over the bean sprouts in the pan. Turn the heat to high and stir-fry quickly, just until the bean sprouts begin to wilt slightly (about 1-2 minutes). The key is to maintain their crispness before they become fully cooked.
Step 7
Once the bean sprouts have slightly wilted, add the sliced carrots and onions to the pan and mix them in. Be careful not to overcook the vegetables at this stage.
Step 8
Now, add the seasoning ingredients: 1 tablespoon of oyster sauce, 3 tablespoons of gochugaru, and 1 teaspoon of sugar. Mix everything together evenly. Reduce the heat to medium, cover the pan, and stir-fry for about 10 minutes. During this process, natural moisture will be released from the vegetables and bean sprouts, allowing them to steam cook.
Step 9
After about 10 minutes of cooking, the vegetables will be moist from the released steam. Finally, add the diagonally sliced green onions and stir-fry for another 5 minutes until done. The green onions will add a subtle aroma as they cook. Turn off the heat and enjoy your delicious dish!
