Korean · Lunch
Stir-Fried Bean Sprouts
Bean sprouts blanched briefly then stir-fried in sesame oil with garlic and scallion, seasoned with soy sauce and salt. A Korean banchan with cool-crisp texture and nutty finish, served at room temperature alongside rice and other side dishes.
$2
5 minsPrep
5 minsCook
10 minsTotal
EasyLevel
Nutrition per serving
110Calories
7.3gProtein
4.6gFat
13.8gCarbs
9.4gSugar
4.4gFiber
1039mgSodium
0mgChol
0.7gSat Fat
371mgPotassium
64mgCalcium
1.9mgIron
0mcgVitamin B12
16mgVitamin C
vegetarian
vegan
low-carb
low-calorie
high-fiber
rich-umami
hidden-gems
quick-lunch
vegan
low-calorie
Instructions
1
Prep
Trim any brown tails from the bean sprouts, rinse under cold water, mince the garlic, and thinly slice the scallion.
2
Boil
Bring a small pot of water to a rolling boil over high heat and blanch the bean sprouts for 1 minute until translucent and just tender but still crisp.
3
Toss
Heat the sesame oil in a small skillet over medium heat for 30 seconds, add the drained sprouts, garlic, scallion, soy sauce, salt, and sesame seeds, and toss for 1 minute until evenly coated.
4
Plate
Transfer to a small plate and serve at room temperature alongside rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g bean sprouts
- 4 cloves4 cloves garlic
- 22 scallion
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp soy sauce
- 1/2 tsp1/2 tsp salt
- 1 tsp1 tsp toasted sesame seeds
