Stir-Fried Soybean Sprouts

If you're craving a colorful, nutritious side dish that bursts with flavor, this Stir-Fried Soybean Sprouts recipe will quickly become your go-to. Unlike their more common cousins, mung bean sprouts, soybean sprouts deliver a deeply satisfying crunch and come with a bonus - each sprout is crowned with a tender, protein-rich bean that adds both texture and nutrition to every bite.

When I first started cooking with soybean sprouts, I struggled with them turning limp and waterlogged. That's because these sprouts, like many fresh vegetables, release quite a bit of liquid when cooked. But here's a game-changing trick I discovered: a light dusting of potato starch. This simple addition acts like a safety net, catching and thickening any released juices so your sprouts stay crisp and flavorful instead of swimming in liquid.

I love pairing these sprouts with garlic chives, whose subtle natural sweetness lends a vibrant green color and garlicky flavor. I intentionally kept the seasonings simple — just salt, pepper, and toasted sesame oil—which allows the ingredients to shine while providing a savory depth and nutty richness.

Once you've got the basic technique down, this method is endlessly adaptable for vegetables that don't normally work well in a stir-fry, like lettuce, spinach, or bok choy.