Stir-fried Silver Sprouts with Chive Blossoms
Crisp silver sprouts and aromatic chive blossoms come together in this quick stir-fry, a taste of spring that is both simple and delicious.
Ingredients
7 items- Silver sprouts (mung bean sprouts, tails removed) 300 g
- Garlic chive blossoms (with stems) 200 g
- Red bell pepper 1/2
- Garlic 2 cloves
- Salt 1/2 teaspoon
- Chicken bouillon or sugar 1/4 teaspoon
- Cooking oil 2 tablespoons
Nutrition
Steps （5 steps）
Prepare sprouts: remove heads and tails; cut chive blossoms into 4 cm lengths; slice red bell pepper; mince garlic. Drain all well.
Bring water to a boil, add a pinch of salt and a few drops of oil. Blanch silver sprouts for 10 seconds, then immediately transfer to cold water; drain well.
Heat oil in a wok over medium heat. Sauté garlic until fragrant, then add red pepper strips and stir-fry until just tender, about 30 seconds.
Turn heat to high, add chive blossoms and stir-fry until they turn bright green and edges become slightly translucent, about 30 seconds. Add silver sprouts.
Season with salt and optional bouillon. Stir-fry over high heat for about 15 seconds until well combined. Serve immediately.
Tips
Blanching time for sprouts must be short to retain crunch; high heat throughout is essential for a crisp texture.
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