Always wonder what to do with bean sprouts? They make a nice little side dish and are simple to stir-fry. Keep in mind that bean sprouts retain a lot of liquid and so careful not to over cook them.
1 pound fresh bean sprouts
2 scallions, including the green top
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
1 tablespoon white vinegar
1 tablespoon rice wine or cooking sherry wine
3/4 teaspoon salt
Rinse the bean sprouts under cold running water. Drain excess water through a colander. Wash and trim the green onions, finely chop.
Heat oil in a non-stick wok over high heat. When the oil is hot, brown onions for a few seconds. Add bean sprouts to wok, cook and stir for 1 minute. Add vinegar, cooking wine and salt. Cook and stir until the bean sprouts are cooked through and still crispy, approximately 1 to 2 minutes. Drain any excess liquid and transfer the bean sprouts onto a plate. Serve hot.
Makes 4 servings
Preparation time: 5 minutes
Cooking time: 3 minutes