Have you tried peanut sprouts, 花生芽 before? Give this quick stir-fry a try!

By WoonHeng · 15 min

Ingredients

Instructions

1. Rinse the peanut sprouts several times with water, then peel off the skins and trim the root ends. Cut long sprouts in half if needed. Set aside.
2. Thinly slice the ginger and garlic. Snip the dried chilies into bite-sized pieces with scissors, removing the seeds.
3. Heat oil in a wok or non-stick pan over medium-high heat. Stir-fry the ginger and garlic for about 1 minute until fragrant, then add the chili and toss a few times. Add the tofu strips.
4. Add the peanut sprouts and stir-fry about 1 minute to lightly char them. They take a little longer than mung or soybean sprouts because they are larger.
5. Season with the soy sauce and black vinegar, adding salt only if no soy sauce is used.
6. Add the water and simmer until the sprouts reach your preferred crispness. Add more water for a softer texture. Taste and adjust with more soy sauce or vinegar.
7. Fold in the scallions, toss, and drizzle with sesame oil before serving.

Summarized from WoonHeng's video. Watch it for the details.

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