Bean Sprouts: Why the hell not?

Seeing as this is a side dish based on bean sprouts, I don’t really have a whole lot to say about it except that I saw a 1lb bag of the thicker super crunchy style of bean sprouts in the produce section and thought, “hmmm.” Then, instead of adding sprouts to a stir-fry, I figured I’d make the sprouts the stir-fry. (Why the hell not?)

It was a moment of pure sprout Zen.

BEAN SPROUT STIR-FRY

(serves 4 side dishes)

Ingredients:

vegetable oil to coat the wok (or large frying pan)

2 green onions, thinly sliced

1 tbsp fresh ginger, minced

2 cloves garlic, minced

1 celery rib, thinly sliced on the bias

1 carrot, peeled and grated

1 lb bean sprouts

dash of soy sauce

big squirt of sriracha sauce

salt and pepper to taste

Method:

Heat up wok, add oil to coat bottom and sides.

Add onions, ginger, garlic, celery and carrot. Toss around for a minute. Add sprouts and soy and sriracha and salt and pepper. Toss for two minutes, taste for seasoning and serve.