Three-Minute Bean Sprouts

These delicious bean sprouts should come to the table piping hot and still slightly crisp. The Chinese often cut off the ends of the sprouts before cooking, but Naomi Duguid and Jeffrey Alford think that's unnecessary.

Plus: More Vegetable Recipes and Tips

  • Servings: 4 SIDE-DISH SERVINGS

Related Video

More Videos
How to Poach Eggs in a Strainer


  • 1 tablespoon peanut oil
  • 2 scallions—halved crosswise, finely julienned and cut into 2-inch lengths
  • 1/2 pound bean sprouts
  • Scant 1/2 teaspoon salt
  • 1/2 teaspoon soy sauce
  • 1/2 teaspoon rice vinegar
  • 1/2 teaspoon Asian sesame oil

How to make this recipe

  1. Set a wok over high heat until it's very hot. Add the oil. When it's very hot, add the scallions and bean sprouts and stir-fry vigorously for 1 minute, tossing and pressing the vegetables against the hot wok. Add the salt and stir-fry for 1 minute. Add the soy sauce and rice vinegar and stir-fry for 30 seconds to 1 minute longer. Transfer to a plate and drizzle with the sesame oil. Toss gently and serve immediately.

Contributed By Published May 1998

490228 recipes/three-minute-bean-sprouts 2013-12-06T23:54:12+00:00 Jeffrey Alford, Naomi Duguid spring|winter|stir-frying|asian|chinese|side-dishes|4|fast|vegetarian|weeknight-dinner may-1998,chinese vegetables,fast side dish,bean sprouts,Chinese food,Naomi Duguid,Jeffrey Alford recipes,three-minute-bean-sprouts 490228

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5