Yan-Kit's Classic Chinese Cookbook/Yan-Kit

Stir-Fried Bean Sprouts
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
2 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
8 ounces to 1 pound bean sprouts 2 or 3 tablespoons peanut or corn oil 2 to 4 scallions, cut into 1-inch sections, white and green parts separated
2 or 3 very thin slices fresh ginger root, peeled salt to taste or about 1/2 to 3/4 teaspoon 2 or 3 teaspoons thin soy sauce or optional 1 or 2 tablespoons oyster sauce



1 Do not wash the bean sprouts. Instead, refrigerate them until they are to be cooked. If they have to be washed, make sure to drain them well and shake off any remaining water before refrigerating them.
2 Heat a wok over high heat until smoke rises.
3 Add the oil and swirl it around. Add the white scallions, and as soon as they sizzle, add the ginger. Tip in the bean sprouts and, leaving the heat on high all the time, slide the wok scoop or metal spatula to the bottom of the wok and then turn and vigorously toss the bean sprouts right and lef and all over for 2 or 3 minutes. Sprinkle with the salt and green scallions toward the end. The bean sprouts will be cooked but still firm and crisp, having exuded ontly the minimum of water.
4 Transfer to a warm serving plate and pour over them the soy or oyster sauce. Serve immediately.

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