Yeo Kyung-ok's Soybean Sprout Stir-Fry
A Sichuan-style soybean sprout stir-fry with a spicy aroma from dried chili, quickly seared over high heat to preserve crispness.
Ingredients needed 2 servings
Recipe
Cooking tips
- If any moisture remains in the soybean sprouts, excess water will form during cooking, reducing their crispiness—make sure they are completely dry.
- After adding the soybean sprouts, always stir-fry over high heat for about 30 seconds to prevent them from becoming tough.
- The vinegar added at the end enhances the savory umami of Chinese cuisine and adds a bright, refreshing finish rather than just sourness.
Recommended for
- Those who want to enjoy a restaurant-style vegetable stir-fry at home with minimal effort.
- People needing a crisp and spicy side dish to revive their appetite.
- Anyone wanting to make a side dish in just 5 minutes with minimal heating time.
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