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.
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Units
Ingredients
- 200 grams soybean sprouts
- 100 grams garlic chives cut into 2-inch lengths
- 1 teaspoon potato starch
- ¼ teaspoon salt
- white pepper to taste
- 1 tablespoon vegetable oil
- 1 teaspoon toasted sesame oil
- 1 teaspoon usukuchi soy sauce
- 1 teaspoon toasted sesame seeds for garnish
Instructions
- Toss 200 grams soybean sprouts, 100 grams garlic chives, 1 teaspoon potato starch, ¼ teaspoon salt, and a pinch of white pepper together in a bowl to distribute evenly.
- Heat a non-stick frying pan over high heat until hot. Add 1 tablespoon vegetable oil and swirl to coat the pan.
- Add the beansprout mixture and stir-fry until everything has cooked through and any liquid in the pan has thickened.
- Drizzle over 1 teaspoon toasted sesame oil and 11 teaspoon usukuchi soy sauce and toss to coat evenly.
- Garnish with 1 teaspoon toasted sesame seeds.
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