Yeo Kyung-ok's Spicy Soybean Sprout Stir-Fry
A quick and simple Chinese-style stir-fry that combines the crisp texture of soybean sprouts with the spicy kick of chili and the tangy freshness of vinegar, ready in just 2 minutes over high heat.
Ingredients needed 2 servings
Recipe
Cooking tips
- When stir-frying dried chilies, avoid high heat to prevent burning—use moderate heat to gradually draw out the spicy aroma.
- Overcooking soybean sprouts causes them to release water and become tough, so keep the total cooking time under 1–2 minutes for best results.
- Since vinegar reduces the overall saltiness, consider adding a bit more oyster sauce when increasing vinegar for a balanced tangy flavor.
Recommended for
- Those who want a clean, satisfying beer snack with minimal cooking time late at night.
- People who enjoy crisp-textured Chinese-style vegetable stir-fries.
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