Stir-Fried Bean Sprouts


Preparation info
  • Serves

    3 to 4

    • Difficulty


Appears in

By Irene Kuo

Published 1977

  • About

In this traditional recipe, the bean sprouts are seasoned with a whiff of garlic and scallions and lightly glazed with dissolved cornstarch.


  • 4 cups fresh bean sprouts (about pound)
  • 3 tablespoons oil


Toss bean sprouts in a pot of cold water, tilting the pot to float out the husks and broken tails. Pour into a colander, spray with water, and drain. Then parboil them in boiling water for 30 seconds and drain. This eliminates the raw beany taste as well as preventing them from turning watery.

Heat a wok or deep, heavy skillet over high heat until hot; add the oil, swirl, and heat for 3