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!
Stir-fried Beansprouts with Spring Onions
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
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