vinegar mung bean sprouts

How to Make Vinegar-Green Bean Sprouts: A Simple Guide

Vinegar-green bean sprouts (cu liu dou ya) is a crisp, tangy, and quick Chinese stir-fry, loved for its refreshing taste and simplicity. Here’s a step-by-step guide to mastering this dish.

Ingredients: 500g fresh green bean sprouts, 1 tbsp cooking oil, 1 minced garlic clove, 1 sliced green onion, 1 tsp soy sauce, 1 tbsp black vinegar, ½ tsp sugar, ½ tsp salt, and a pinch of white pepper (optional).

Steps:

1. Prep the Sprouts: Rinse bean sprouts under cold water and drain thoroughly. Trim any roots if desired. Pat dry to remove excess moisture—this ensures crispiness.

2. Make the Sauce: In a small bowl, mix soy sauce, black vinegar, sugar, salt, and white pepper until the sugar dissolves. Set aside.

3. Stir-Fry: Heat oil in a wok or large skillet over high heat. Add minced garlic and green onion, stir-frying for 10 seconds until fragrant (don’t let garlic burn). Toss in the bean sprouts and stir-fry for 1–2 minutes until they soften slightly but remain crunchy.

4. Season: Pour the sauce over the sprouts, toss quickly to coat evenly, and cook for another 30 seconds. Remove from heat immediately.

Tips: For extra flavor, add a pinch of chili flakes or a splash of sesame oil. Serve hot as a side dish or with rice. This dish takes under 10 minutes to prepare, making it perfect for busy weeknights! Enjoy the perfect balance of tangy, savory, and crisp flavors in every bite.