Steamed Alfalfa Sprouts with Starch
A light, delicate Chinese steamed vegetable dish where tender alfalfa sprouts are lightly coated in starch powder and steamed until just wilted. The result is a silky, melt-in-your-mouth side dish that pairs beautifully with rice.
Story
This simple dish showcases the delicate flavor of fresh alfalfa sprouts, a nutritious legume green. The light starch coating creates a silky texture that lets the vegetable's natural sweetness shine through.
Ingredients
Alfalfa sprouts
300 grams, tough stems trimmed
Cornstarch powder
2 tablespoons
Cooking oil
1 tablespoon, plus more for tossing
Salt
½ teaspoon
Garlic
1 clove, minced (optional)
Instructions
1
Prep the sprouts
Rinse the alfalfa sprouts under cold running water. Gently shake off excess moisture and spread on a clean kitchen towel to air dry for a few minutes. The sprouts should be damp but not soaking wet.
2
Coat with starch
Transfer the dried sprouts to a mixing bowl. Drizzle with a tablespoon of oil and toss gently to coat each strand. Sprinkle the cornstarch powder over the top and toss again until the sprouts are lightly dusted with a thin, even layer.
3
Steam until tender
Bring a pot of water to a rolling boil. Place a steamer basket or heatproof plate above the water. Carefully arrange the coated sprouts in a single layer and cover. Steam for 2-3 minutes until the sprouts turn vivid green and have softened just slightly. They should still have a slight crispness.
4
Season and serve
Carefully remove the steamer from the pot. Sprinkle with salt and minced garlic if using. Serve immediately while hot, drizzled with a little sesame oil if desired.
