15 minute peanut sprouts stir fry
Have you try peanut sprouts before? If not, give this easy 15 minute peanut sprouts stir fry a try! The sprout is sweet, nutty, and crunchy that goes so well with rice or a dish by itself.
Servings: 2
Ingredients
- 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
Instructions
- 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.
Video
Notes
Please note the 15-minute is from stir-frying the dish. It will take a little longer if you need to pan-fry the tofu. :) Enjoy this delicious meal with rice or by itself.
* Or you may cook the sprouts until they have no raw taste - adjust the water accordingly