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.
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.
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.
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.
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.
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.
A quick and vibrant vegetarian stir-fry featuring tender oyster mushrooms paired with colorful bell peppers. This dish comes together in under 30 minutes, making it perfect for busy weeknights. The mushrooms are blanched first for a delicate texture, then wok-tossed with crisp vegetables and aromatic seasonings.
