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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. I appreciate how the recipe keeps things simple without heavy sauces. It reminds me of games where strategy is key, like those found on space game sites—focusing on balance rather than complexity. Maybe pairing with sake works best here to highlight the delicate flavors.
This stir-fry looks so fresh and balanced, just like how some dress up games focus on mixing colors without overcomplicating things. I love that it doesn’t rely on heavy sauces—maybe the chives add a nice crunch against the seafood? Curious if the bean sprouts stay crispy when tossed quickly.
Love the focus on fresh ingredients here—the way it highlights seafood without heavy sauces sounds perfect for a light meal. It’s funny how cooking and design both rely on balance; just like using a face square generator to create clean avatars, this dish achieves harmony through simplicity. Do you think chives are essential, or could other greens work as substitutes?