Stir-fried Beansprouts with Spring Onion

Even I hate to pick the itsy bitsy tails off, which I think is extra tedious job that nobody should be spending their time doing, I often cringe on stir-fried beansprouts dishes with the tails still attached to the sprouts. That being said, lately I kinda enjoyed doing it. Can you tell that I did? The sprouts are fluffy and clean with no tails!

I am never a big fan of beansprouts. But this easy stir-fry is so pretty and colorful. It is pretty hard to resist.

Beansprouts should not be cooked more than a couple of minutes, stir fry or blanch. One minute cooking time is perfect to get the nice color and crunch. There’s nothing sadder than a plate of over-cooked beansprouts!

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Stir-fried Beansprouts with Spring Onions

Makes 4 servings

Ingredients:

300 g (5 cups) beansprouts
3 red chilies, seeded and cut diagonally
3 stalks spring onion, cut 2cm lengthwise
1/2 tsp salt
1/4 cup oil

Directions:

Heat cooking oil in a wok over high heat for a minute

Toss in chilies and spring onions. Cook for 30 seconds

Add beansprouts and season with salt. Cook for another minute

Remove from heat and serve warm

Stir-fried beansprouts with spring onion step by step

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9 Responses to “Stir-fried Beansprouts with Spring Onions”

  1. 1

    Pepy @Indonesia Eats — July 24, 2010 @ 7:27 pm

    Mom used to make this for our breakfast.

    Anyway, I realized people here never take off those tails, including when we ordered food with beansprouts from the restaurants. I started the same thing since I lost my patience to do it :)

    • Jun replied: — August 9th, 2010 @ 3:35 pm

      Yeah .. the drama between us Asian with the sprouts tails :)

  2. 2

    Xiaolu @ 6 Bittersweets — July 25, 2010 @ 8:34 am

    I love to eat this dish and will definitely be making it for myself now that I realize how simple the recipe is. Thanks!

    • Jun replied: — August 9th, 2010 @ 3:36 pm

      Thank you for dropping by, Xiaolu

  3. 3

    noobcook — July 26, 2010 @ 4:30 am

    The scallions and chillies lend their nice colour to this dish. If I’m stir frying beansprouts, I buy those with tails already taken off (labelled as silver sprouts here), they cost slightly more but it’s a short cut for the lazy me hehe

    • Jun replied: — August 9th, 2010 @ 3:37 pm

      Would do the same too, Wiffy .. :D

  4. 4

    delicieux — July 27, 2010 @ 4:53 am

    I never realised that people take the tails off bean sprouts either!

    The stir fry looks delicious and very quick and simple (apart from taking the ends off the bean sprouts :p)

    • Jun replied: — August 9th, 2010 @ 3:40 pm

      Yup we do! Strange huh? I can’t imagine picking off the tails of alfalfa sprouts!

  5. 5

    Bag Brag — April 19, 2011 @ 5:10 am

    I’m a beansprout lover, and I take them whole, with the tails!

    Am loving your blog!! So much good food for me to try cooking on the weekends!

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