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Stir-fry Bean Sprouts, Chives & Seafood
Filed Under: Chinese Recipes Izakaya At Home Recipes Step-by-Step Recipes Stir Frying Under 30 Minutes
Stir-fry Beansprout, Chives & Seafood Recipe
The base recipe (beansprouts & chives) matches well with many types of protein. Change up the seafood in this recipe (I did one with Ikea meatballs!) and you will have a new dish.
Check out the ingredients and step-by-step photos on the previous page.
Ingredients:
- 1 tsp + 1 tsp cooking oil divided
- 100g seafood mix see cooking note below
- salt & pepper to taste
- 150g bean sprouts
- 75g Chinese garlic chives (韭菜) cut to 5-cm (2-inch) lengths, separate the bottom ends & the green portion
(A) Sauce (mix well in a small bowl)
- 1/2 tbsp oyster sauce
- 1/2 tsp soy sauce
- 1/2 tsp sugar
- 1 tsp sake or rice wine (optional)
- 1 tbsp water
- 1/4 tsp corn starch
- a small dash of white pepper powder
Directions:
- Cook seafood. Heat 1 tsp oil in a wokpan. Add ginger, seafood and a dash of salt & pepper. Fry until cooked and set aside on a plate.
- Make the dish. Add the remaining oil to the pan. Add garlic and fry briskly until fragrant. Add bean sprouts, carrot and the bottom ends of the garlic chives. Stir fry until the bean sprouts just started to wilt, cover with lid and steam for 2 minutes. Add the remaining garlic chives. Give the sauce a good stir again and pour over the contents. Stir fry briskly until the bean sprouts and chives are well coated in the sauce.
- Stir in the previously cooked seafood, mix well and serve.
Cooking Note(s):
- This is my frozen seafood mix (shrimp, squid, clam meat), bought at Don Don Donki. Most Japanese supermarkets carry different brands of such frozen seafood mix which is very convenient for cooking. After thawing, pat the seafood dry on kitchen paper towels before use.
- You can use both Chinese or Japanese chives for this recipe. I used Chinese chives 90% of the time as they are cheap. Occasionally when the Japanese variety is on sale, I will get them as they last for many more days in the fridge. The Japanese chives being slightly fatter need a bit more time (still within a minute) to cook.
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The combination of bean sprouts, chives, and seafood sounds wonderfully light and fresh, especially alongside rice. I also like the suggestion of pairing it with a light-tasting beer or sake; that seems ideal for balancing the savory stir-fry without overpowering its delicate flavors.
The combination of crisp bean sprouts, chives, and seafood sounds wonderfully light, especially with rice. I also like the suggestion of pairing it with a mild beer or sake; that seems like a good way to keep the meal refreshing without overpowering the stir-fry.
The combination of bean sprouts, chives, and seafood sounds wonderfully light and quick, especially with the suggestion to serve it alongside rice. I like that you also mention pairing it with a light-tasting beer or sake; that makes it feel like an easy weeknight dish that could still work for a casual dinner.
The combination of crisp bean sprouts, fresh chives, and seafood sounds wonderfully simple without being bland. I especially like the suggestion of serving it with rice or pairing it with a light beer or sake—this seems like a quick weeknight dish that still feels thoughtfully balanced.
I like that this stir-fry works both with rice and on its own, especially with the lighter pairing of beer or sake. The combination of crisp bean sprouts, fresh chives, and seafood sounds quick enough for a weeknight while still offering plenty of texture and flavor.
I like how simple this stir-fry sounds, especially with the combination of crisp bean sprouts, chives, and seafood. Serving it with rice would make it a satisfying weeknight meal, while the light beer or sake pairing seems perfect for keeping the dish fresh and uncomplicated.