This peanut sprouts stir fry is one of my favorite quick dishes to make when they are in season.
Have you ever tried peanut sprouts? I’m a big fan of mung bean, soybean, and pea sprouts for stir-fry dishes. So, when I first tried the peanut ones in Chengdu, I was surprised at how tasty and crunchy they were. Now that I find them easily at grocery stores here, it’s the best time to make a dish out of them.
What does peanut sprout taste like?
If you haven’t tried peanut sprouts before, please try them! They are
- also called longevity bud/sprout – 长寿芽
- a great source of protein
- crunchy like jicama
Since peanut sprouts are normally larger than mung bean or soybean, they do take longer in cooking. So, please adjust the water amount (more for a softer texture) and cooking time when making them. Also, I’ve seen others eat them raw but I haven’t tried them myself. 🙂 Personally, I like them in stir fries because you don’t need much seasoning, all I added was light soy sauce and vinegar.
Peanut Sprouts stir fry step-by-step
First, prepare the aromatics – ginger, garlic, scallion, and dried chilis. I simply sliced them and removed the dried chilis’ seeds to reduce the heat. You can either use tofu skin or pan-fry some firm tofu for the dish. I used smoked tofu and cut them into strips.
Next, clean peanut sprouts with water. Then, remove the peanut skin and trim off the end. If I get a larger stem, I’ll cut it into two parts.
Now, heat a large wok or pan over medium heat with a tablespoon of oil. Sautè ginger and garlic until aromatic. Add the dried chili and give it a toss.
Add the tofu strips and peanut sprouts, then stir fry for a minute or so to lightly pan-fry the sprouts.
Season with light soy sauce, Chinese black vinegar, and stir fry until the flavors meld. Since peanut sprouts have little moisture, I added 1/2 cup of water and let it simmer until they are as crisp as I like. Or you may cook them until they have no raw taste. For a softer texture, add more water and cook the sprouts until the texture that you like. Adjust the seasoning if preferred.
Fold in the scallions, stir fry, and finally, drizzle toasted sesame oil before serving.
Other stir-fry dishes to try
This peanut sprouts stir fry is
- Easy to prepare
- Delicious to eat
- Quick meal – done in 15 minutes
- a great side dish
- protein packed
If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Leave me a comment, rate it, and tag @woon.heng and #woonheng in your photos on Instagram or Facebook. Happy cooking, friends!
15 minute peanut sprouts stir fry
- 200 g peanut sprouts
- 1 tablespoon thinly sliced ginger
- 1 garlic clove sliced
- 3 dried chili seeds removed
- 100 g tofu (about ½ cup) used smoked tofu
- 2 stalks of scallions roughly chopped
- 1 tablespoon cooking oil used extra virgin
- 1 ½ tablespoons light soy sauce
- ½ tablespoon Chinese black vinegar used Chinkiang, plus more to taste
- ½ cup of water plus more if needed
- Salt to taste if no soy sauce is used
- Toasted sesame oil for taste
- Rinse peanut sprouts with water a few times. Then, remove the skin and trim off the sprout end. You may cut each sprout into two parts if the stem is too long. Set aside.
- Prepare the aromatics. Thinly slice ginger and garlic. Then, with a pair of scissors, cut the dried chili into bite-sized pieces. I removed the seeds to reduce the heat.
- Heat a wok or non-stick pan with oil over medium-high heat. Stir fry ginger and garlic until aromatic, about a minute or so, then add dried chili. Toss a few times and add tofu strips.
- Add peanut sprouts, and stir fry for a minute or so to lightly char the sprouts. Peanut sprouts take a little longer to cook compared to mung bean and soybean due to the size.
- Season with soy sauce and vinegar. You may use salt, if preferred.
- Add water and let it simmer until the sprouts are crisp* to your likings. Add more water if you prefer a softer texture. Taste test and adjust the seasoning accordingly with more soy sauce or vinegar.
- Fold in the scallions, toss and drizzle in sesame oil before serving.