Monday, March 15, 2010

Bean Sprouts: Why the hell not?

Seeing as this is a side dish based on bean sprouts, I don’t really have a whole lot to say about it except that I saw a 1lb bag of the thicker super crunchy style of bean sprouts in the produce section and thought, “hmmm.” Then, instead of adding sprouts to a stir-fry, I figured I’d make the sprouts the stir-fry. (Why the hell not?)

It was a moment of pure sprout Zen.


(serves 4 side dishes)


vegetable oil to coat the wok (or large frying pan)

2 green onions, thinly sliced

1 tbsp fresh ginger, minced

2 cloves garlic, minced

1 celery rib, thinly sliced on the bias

1 carrot, peeled and grated

1 lb bean sprouts

dash of soy sauce

big squirt of sriracha sauce

salt and pepper to taste


Heat up wok, add oil to coat bottom and sides.

Add onions, ginger, garlic, celery and carrot. Toss around for a minute. Add sprouts and soy and sriracha and salt and pepper. Toss for two minutes, taste for seasoning and serve.

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