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Crunchy bean sprouts flash-charred in a smoking-hot wok, tossed with cool cucumber and a light soy dressing, then topped with golden crispy garlic and spring onion. It’s a quick, smoky vegetable side that’s ready in 10 minutes and goes perfectly with rice dishes and stir-fries.
1.
Cook the cucumber in boiling water for 30 seconds, then drain and rinse under cold water. Pat dry.
2.
Heat the oil and garlic in the wok over a low heat. Cook gently, stirring, until the garlic is golden and crisp (2–3 minutes). Lift out the garlic with a slotted spoon onto kitchen paper, leaving the oil in the wok.
3.
Turn the heat to high until the garlic oil is just smoking. Add the bean sprouts in a single layer and leave for 1 minute to char, then toss and cook for 1 minute more.
4.
Add 1 tbsp water and the soy sauce, and toss until the bean sprouts are just tender but still crunchy (30 seconds).
5.
Toss with the cucumber and transfer to a plate. Scatter with the crispy garlic and spring onion, and serve.
6.
Serve with protein of choice such as a Chinese style fish.
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Storage information
Best eaten straight away, while the bean sprouts are crunchy. Don’t keep the garlic oil, as homemade garlic oil isn’t safe to store. Not suitable for freezing.
Tip
Edamame boost: Toss in 100g cooked frozen edamame with the cucumber.
Cost-saving tips
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