Stir-Fried Chives and Bean Sprouts
A quick and vibrant Chinese stir-fry that pairs tender bean sprouts with fragrant chives. The dish comes together in minutes and gets a bright finish from a splash of vinegar added at the last moment.
Story
This classic home-style Chinese dish is all about timing. The bean sprouts need a bit more time to soften, while the chives only need a quick toss. The secret ingredient is the vinegar added at the very end—it lifts the entire dish with a subtle tang.
Ingredients
Bean sprouts
8 oz
Chinese chives or green onions
4 oz
Neutral oil (canola or vegetable)
2 tablespoons
Light soy sauce
1 tablespoon
Chicken powder or granulated broth
1/2 teaspoon
White vinegar
1 tablespoon
Instructions
1
Prepare the vegetables
Rinse the bean sprouts under cold water and drain thoroughly. Trim any tough ends if desired. Cut the chives into 2-inch lengths, keeping them roughly the same size for even cooking.
2
Start the stir-fry
Heat a wok or large skillet over medium heat. Add the oil and swirl to coat. You want the oil hot but not smoking—add it as soon as the pan is warm.
3
Cook the bean sprouts
Add the bean sprouts to the wok. Stir-fry for about 2 minutes until they start to soften and shrink slightly. Drizzle the soy sauce over them and toss to coat evenly.
4
Add the chives and finish
Add the chives to the wok and stir-fry for just 30 seconds—they cook very quickly. Sprinkle the chicken powder over everything, then pour the vinegar around the edge of the wok (not directly on the food). Give one final toss and serve immediately.
