Main ingredients 🥩
porkgarlicchili oiloyster saucerice winesesame oil
Yeo Kyung-ok's Bean Sprout Stir-Fry
A spicy Chinese-style side dish that turns crisp bean sprouts into a savory, quick stir-fry with pork, chili oil, and oyster sauce—perfect as a rice-boosting accompaniment cooked over high heat.
🙋 Recommended for
- ⭐ Those looking for a fresh, spicy twist on the usual plain bean sprout salad
- ⭐ Home cooks who want to make the ultimate rice-boosting side dish in just 10 minutes using pantry staples
- ⭐ Fans of Chinese-style stir-fries with a satisfyingly crisp texture
Ingredients needed 🛒2 servings
- bean sprouts 1 bag (200g)
- ground pork (or wonton filling) 80g
- garlic 2 cloves
- chili oil 3 tablespoons
- oyster sauce 1 tablespoon
- rice wine 1 tablespoon
- sesame oil to taste
Recipe 🍳
- Rinse the bean sprouts thoroughly under running water, then drain completely on a colander. Slice the garlic thinly.
- Heat 3 tablespoons of chili oil in a pan over high heat. Add the sliced garlic and ground pork, and stir-fry until the pork is golden brown.
- As the pork cooks and releases its rich oil, pour in 1 tablespoon of rice wine to eliminate any raw odor.
- Add the drained bean sprouts all at once to the pan, then immediately add 1 tablespoon of oyster sauce.
- Maintain the highest possible heat and quickly stir-fry for about 1 minute, ensuring no moisture escapes from the bean sprouts.
- Once the bean sprouts slightly wilt and the seasoning is evenly distributed, turn off the heat and drizzle in a small amount of sesame oil. Gently toss to combine.
- Wash the bean sprouts and remove all moisture. Sauté garlic and pork in chili oil until golden.
- Add the bean sprouts and oyster sauce, then stir-fry rapidly over the highest heat for 1 minute to preserve crispness.
- Turn off the heat, drizzle in sesame oil, gently mix, and serve in a bowl.
Cooking tips 💡
- Bean sprouts must be cooked quickly over high heat throughout—any prolonged heating or low heat will cause them to lose moisture and become tough.
- For a rice bowl version, add 1/2 cup of water at the final step and simmer briefly to create a slightly thick sauce perfect for mixing with rice.
- The spicy aroma of chili oil and the salty umami of oyster sauce are enough to balance the flavor—no additional salt is needed for a clean taste.
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