Quick & Tangy Stir-Fried Bean Sprouts (Sukju Bokkeum)
Easy Chinese-Style Stir-Fried Bean Sprouts: A Versatile Dish for Any Meal!
This recipe features a unique Chinese-style stir-fried bean sprouts with a special touch of vinegar. While the tanginess might sound unusual, it creates a mouthwatering savory flavor that makes you reach for more! It’s an excellent side dish, especially when served with lamb or other meats, as it cuts through richness and enhances the overall meal experience. The preparation is straightforward, making it easy for anyone to whip up quickly.
Main Ingredients- 300g fresh bean sprouts
- 1/2 stalk of green onion (primarily the white part)
- 3 cloves garlic
- A pinch of crushed red pepper flakes
- A little canola oil or cooking oil
Seasoning Sauce- 1 Tbsp oyster sauce
- 1 Tbsp soy sauce
- 1 Tbsp cooking wine (e.g., Mirin)
- 1.5 Tbsp distilled vinegar
- A dash of ground pepper (freshly ground pepper is recommended for enhanced flavor)
- 1 Tbsp oyster sauce
- 1 Tbsp soy sauce
- 1 Tbsp cooking wine (e.g., Mirin)
- 1.5 Tbsp distilled vinegar
- A dash of ground pepper (freshly ground pepper is recommended for enhanced flavor)
Cooking Instructions
Step 1
First, thoroughly wash the fresh bean sprouts and drain them completely in a colander. Ensuring they are well-drained is crucial to prevent the stir-fry from becoming watery and to maintain their crisp texture.
Step 2
Finely chop the green onion into small pieces, about 0.5cm thick. Using the white part of the green onion will add a more pronounced flavor.
Step 3
Thinly slice the 3 garlic cloves into pieces. Slicing the garlic allows its aroma to infuse well into the oil.
Step 4
The key to this dish is a quick stir-fry over high heat. To ensure the sauce coats the bean sprouts evenly, combine all the seasoning ingredients except the vinegar (oyster sauce, soy sauce, cooking wine, pepper) in a small bowl beforehand to create the sauce mixture.
Step 5
Heat a wok or large skillet over medium heat and add a generous amount of canola oil. Add the sliced garlic, chopped green onions, and crushed red pepper flakes. Stir-fry gently over low heat until fragrant, creating an aromatic garlic and green onion infused oil. Be careful not to burn them; just cook until the aromas are released.
Step 6
Add the prepared bean sprouts to the wok over high heat. Toss them with chopsticks or a spatula just once or twice to ensure they are evenly coated with the fragrant garlic and green onion oil. Avoid overcooking the bean sprouts, as they will release water and lose their crispness.
Step 7
Pour the pre-mixed seasoning sauce over the bean sprouts. Continue stir-frying quickly over high heat to allow the sauce to quickly penetrate the sprouts.
Step 8
Once the sauce is well combined with the bean sprouts, finally add the 1.5 Tbsp of distilled vinegar and a dash of fresh ground pepper. Adding the vinegar at the end helps preserve its bright, tangy flavor, which is the highlight of this dish. Give it one last gentle toss, then immediately turn off the heat. Serve the stir-fried bean sprouts warm for the best taste.
