Bean Sprout Stir Fry

Ingredients

• Mung beans

  Mature seeds, sprouted, cooked, stir-fried

  450g

• Peanut oil

  Salad or cooking

  2 tbsp or 27g

• Garlic

  Raw

  4 clove or 12g

• Onions

  Young green, tops only

  2 stalk or 24g

• Salt

  Table

  1 ½ tsp or 9g

• Brown sugar

  1 tsp packed or 5g

• Pepper

  Spices, white

  ¼ tsp, ground or 0.6g

• Soy sauce

  Regular sodium, Shoyu

  2 tsp or 11g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

Directions

1. Clean the bean sprouts of their stringy roots and any residual beans. Rinse with cold water thoroughly and squeeze out any excess water, then set them aside to let them dry. If the bean sprouts are still very wet at the time you’re about to cook, gently pat them dry with paper towels.
2. Combine all the sauce ingredients in a bowl and set it aside.
3. Heat the oil over medium-high heat until hot. Add the garlic. Fry until the garlic begins to brown.
4. Add the green onions. Stir a few times to release the fragrance.
5. Add the bean sprouts and bring the heat up to high. Cook, tossing occasionally, for 1 minute.
6. Add the sauce and continue to cook until the bean sprouts are cooked through but still crunchy, another 2-3 minutes. Taste the bean sprouts and adjust taste by sprinkle more salt, if needed.
7. Transfer everything to a big plate. Serve hot as a side dish.

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