Stir-Fried Bean Sprouts & Yellow Chives

Preparation info

    • Difficulty


Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

This stir-fry highlights the wonderful texture and natural flavour of sprouts and chives. Be careful not to burn the ginger and garlic.


  • 420 g (15 oz/4 cups) bean sprouts, trimmed
  • 100 g ( oz) Chinese yellow chives
  • 2 tablespoons vegetable oil
  • ½ knob of ginger, peeled and cut into julienne
  • 2 cloves garlic, finely chopped
  • tablespoons light soy sauce
  • ½ teaspoon sea salt
  • ¼ teaspoon sugar
  • 3 tablespoons fresh chicken stock
  • 1 small handful of coriander (cilantro) leaves


    Rinse the bean sprouts and chives and drain well. Heat a wok until just smoking. Add the vegetable oil and, when hot, stir-fry the ginger and garlic until fragrant, about 30 seconds. Add the bean sprouts and chives and stir-fry until just limp, then add the soy sauce, sea salt, sugar and stock and cook for another minute. Stir in the coriander leaves to serve.