Stir-Fried Bean Sprouts with Radish
This quick and easy stir-fry combines crisp soybean sprouts with shredded green radish for a simple yet satisfying side dish. Aromatic Sichuan peppercorns and scallions add depth, while a light seasoning of soy sauce brings everything together in just 30 minutes.
Story
This humble stir-fry is a classic example of a kuai shou cai—a quick, everyday dish that comes together with minimal fuss. Green radish brings a crisp, mildly sweet crunch that pairs naturally with the nutty texture of soybean sprouts, while a few Sichuan peppercorns add a subtle, aromatic tingle. Simple, wholesome, and ready in half an hour.
Ingredients
green radish
200g
soybean sprouts
100g
scallions
50g
Sichuan peppercorns
a few pieces
blended cooking oil
as needed
salt
to taste
soy sauce
to taste
Instructions
1
Step 1
Rinse the soybean sprouts clean, soak in clean water, and set aside for later use.
2
Step 2
Cut the green radish and scallions into shreds.
3
Step 3
Heat a wok, add cold oil, and sauté the Sichuan peppercorns and scallion strips until fragrant.
4
Step 4
Add the soybean sprouts and stir-fry until fragrant.
5
Step 5
Add the shredded radish, stir-fry evenly, and season with salt and soy sauce.
6
Step 6
Remove from the wok and transfer to a serving plate.
