Bean sprouts, often used raw as garnish, take center stage in this quick, flavor-packed stir-fry. The addition of just a few ingredients over high heat brings out their sweet succulence. This recipe first appeared in our October 2011 issue along with Jayanthi Daniel's article Hungry City.
- 2 tbsp. peanut oil
- 1 clove garlic, thinly sliced
- 1 lb. mung bean sprouts
- 1 tbsp. soy sauce
- Freshly ground black pepper, to taste
- 4 Chinese chives or scallions, thinly sliced