vinegar bean sprouts

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

Vinegar-glazed bean sprouts (酸溜豆芽) is a quick, crunchy, and tangy Chinese stir-fry, perfect as a light side dish. Here’s a simple recipe to achieve restaurant-worthy results at home.

Ingredients:

- 500g fresh bean sprouts (washed and drained)

- 1 tbsp vegetable oil

- 2 cloves garlic (minced)

- 1 small green onion (chopped)

- 1 tbsp light soy sauce

- 1 tsp black vinegar (or rice vinegar)

- ½ tsp sugar

- ½ tsp salt

- Pinch of white pepper (optional)

Steps:

1. Prep: Rinse bean sprouts under cold water and pat dry. Trim any roots if desired.

2. Stir-fry: Heat oil in a wok over high heat. Add minced garlic and stir-fry until fragrant (10 seconds).

3. Cook sprouts: Toss in bean sprouts and stir-fry for 1–2 minutes until slightly wilted but still crisp.

4. Season: Drizzle in soy sauce, vinegar, sugar, salt, and white pepper. Mix quickly to coat evenly.

5. Finish: Add chopped green onion, stir for 10 more seconds, then transfer to a plate immediately.

Tips:

- High heat and quick cooking keep the sprouts crunchy.

- Adjust vinegar/sugar to your taste—some prefer extra tang.

- For extra flavor, add a pinch of chili flakes for mild heat.

This dish takes under 5 minutes to make, making it ideal for busy weeknights. Enjoy its refreshing crunch and zesty kick with rice or noodles!