2 tbsp. peanut oil1 clove garlic, thinly sliced1 lb. mung bean sprouts1 tbsp. soy sauceFreshly ground black pepper, to taste
4 Chinese chives or scallions, thinly sliced
Heat a 12″ skillet over high heat; add oil, and swirl to coat bottom of skillet. Add garlic, and cook, stirring, until just golden, about 30 seconds. Add sprouts, soy sauce, and pepper, and cook, stirring, until sprouts just begin to wilt, about 1 minute. Add chives, and cook, stirring, until just wilted, about 15 seconds. Serve immediately.
Adapted from Saveur
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This recipe was most recently featured in
Boston Organics Newsletter No. 19 of 2013.