Garlic Chive and Bean Sprout Stir-fry with Old Soup Stock蒜苗豆芽老湯炒
A light and refreshing Cantonese vegetable stir-fry featuring garlic chives and crispy bean sprouts tossed in a flavourful old soup stock reduction. This classic Hong Kong home-cooking dish is quick to prepare yet packed with umami depth from the aged broth, creating an aromatic and tender vegetable medley perfect as a side or light main course.
01Ingredients
- 300g Garlic chives
- 250g Fresh bean sprouts
- 400ml Old chicken or vegetable soup stock
- 3tbsp Vegetable oil
- 4 cloves Garlic, minced
- 1tbsp Soy sauce
- 0.5tsp Salt
- 0.25tsp White pepper
- 0.5tsp Sesame oil
- 1tsp Cornstarch mixed with water
Nutrition (per serving)145kcal
- Protein4.2g
- Carbs8.5g
- Fat10.2g
Fiber 1.8 gSodium 520 mg
02Steps
- Heat vegetable oil in a wok or large skillet over high heat until shimmering.
- Add minced garlic and stir-fry for 30 seconds until fragrant.
- Add bean sprouts and garlic chives, toss continuously for 2 minutes.
- Pour in old soup stock, soy sauce, salt, and white pepper. Stir well to combine.
- Simmer for 3 minutes, allowing the vegetables to absorb the flavours of the old stock.
- Mix cornstarch with water and slowly pour into the wok while stirring to create a light sauce that coats the vegetables.
- Turn off heat and drizzle with sesame oil. Toss gently for 20 seconds to combine.
- Transfer to a serving plate immediately while the vegetables are still vibrant and the sauce is hot.
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