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
- Heat a 12″ skillet over high heat; add oil, and swirl to coat bottom of skillet. Add garlic, and cook, stirring, until just golden, about 30 seconds. Add sprouts, soy sauce, and pepper, and cook, stirring, until sprouts just begin to wilt, about 1 minute. Add chives, and cook, stirring, until just wilted, about 15 seconds. Serve immediately.