Pittsburgh, PA
July 17, 2018
    News           Sports           Lifestyle           Classifieds           About Us
The Dining Guide
Travel Getaways
Headlines by E-mail
Home >  Lifestyle >  Food Printer-friendly versionE-mail this story
Flash-Cooked Bean Sprouts

1 teaspoon canola or corn oil
1 tablespoon minced garlic
1 bunch scallions, cut in half lengthwise, then cut into 1 inch sections
2 tablespoons rice wine or sake
5 1/2 cups bean sprouts, rinsed and drained


3 tablespoons soy sauce
1 1/2 tablespoons rice wine or sake
1/2 teaspoon sugar
1/2 teaspoon toasted sesame oil

Heat a wok or large skillet until very hot. Add the oil and heat until almost smoking. Add the scallions and garlic and cook over high heat, tossing with a slotted spoon, then add the rice wine and continue to stir-fry about 1 minute.

Add the bean sprouts and cook, tossing, about 30 seconds, then add the dressing and cook, tossing constantly to coat the vegetables with the sauce. Transfer to a serving platter and serve.

Makes 6 servings.

Adapted from "A Spoonful of Ginger" by Nina Simonds

Thursday, October 04, 2001

Back to top Back to top E-mail this story E-mail this story
Search | Contact Us |  Site Map | Terms of Use |  Privacy Policy |  Advertise | Help |  Corrections