Stir-fried Spring Vegetables with Bean Sprouts, Crispy Garlic and Salted Fish炒春菜芽菜脆蒜鹹魚
A classic Hong Kong vegetarian stir-fry celebrating fresh spring vegetables and crunchy bean sprouts, elevated with the distinctive umami punch of salted fish and the textural contrast of crispy garlic. The salted fish provides classic Cantonese depth without any meat protein.
01Ingredients
- 200g Spring vegetables (choy sum or similar)
- 150g Fresh bean sprouts
- 50g Salted fish fillets
- 5 cloves Garlic
- 3tbsp Vegetable oil (for cooking)
- 1tbsp Vegetable oil (for garlic chips)
- 2tbsp Light soy sauce
- 1tsp Sesame oil
- 1tsp Sugar
- 50ml Water
Nutrition (per serving)287kcal
- Protein16.2g
- Carbs11.5g
- Fat19.8g
Fiber 2.8 gSodium 1342 mg
02Steps
- Thinly slice the garlic and set aside. Heat oil in a wok or large pan over medium heat, then carefully fry the garlic slices until golden and crispy, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels.
- Rinse the spring vegetables and trim the ends. Rinse the bean sprouts thoroughly and drain well.
- Shred the salted fish fillets into thin strips by hand or with a fork, removing any bones.
- Heat the remaining oil in the wok over high heat. Add the spring vegetables and stir-fry for 2 minutes until slightly tender but still crisp.
- Add the bean sprouts and shredded salted fish. Continue stir-frying for 1 minute.
- Pour in the light soy sauce, sugar, and water. Toss everything together and cook for another 1 minute until the liquid is mostly absorbed.
- Drizzle with sesame oil and toss. Transfer to a serving dish and garnish generously with the crispy garlic chips.
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