Side Dishes

Stir-Fried Soybean Sprouts and Garlic Chives콩나물부추볶음

Name: Stir-Fried Soybean Sprouts and Garlic Chives
Cuisine: Korean
Ingredients: 150 g Soybean sprouts; 50 g Garlic chives; 30 g Onion; 20 g Carrot; 10 g Green onion; 50 g Potato; 0.3 g Salt; 20 g Cooking oil

A simple stir-fry of tender soybean sprouts, garlic chives, potato, onion, carrot, and green onion, lightly seasoned with salt.

Stir-Fried Soybean Sprouts and Garlic Chives — Korean recipe photo

Ingredients

Soybean sprouts150 g Soybean sprouts
Garlic chives50 g Garlic chives
Onion30 g Onion
Carrot20 g Carrot
Green onion10 g Green onion
Potato50 g Potato
Saltpantry0.3 g Salt
Cooking oilpantry20 g Cooking oil

Instructions

1
Julienne the potato and soak it in water to remove the starch. Julienne the onion, carrot, and green onion.
2
Trim the heads and tails of the soybean sprouts.
3
When the water comes to a boil, add the prepared soybean sprouts.
4
Once the soybean sprouts are cooked, drain them in a sieve and rinse under cold water.
5
Cut the garlic chives into pieces about 6 cm long.
6
Heat the oil in a pan and lightly stir-fry the soybean sprouts. Add the prepared vegetables and continue stir-frying, seasoning with salt. Add the garlic chives at the end.

Ingredient substitutions

Soybean sprouts: Mung bean sprouts are thinner and cook faster.
Garlic chives: Scallions or a little leek provide freshness with a different aroma.
Onion: Shallot or leek works with a different aroma.
Carrot: Bell pepper adds color but a different flavor.
Green onion: Chives or a small amount of leek can work, with a different flavor.

Nutrition & source