When I was stir-frying some bean sprouts, they released a lot of moisture, so I thickened the stir-fry with starch.
When I stir-fry bean sprouts, they always release a lot of moisture, which is why I thought it'd be a good idea to thicken it. I added some flavor and katakuriko to make a thick sauce.
Since the katakuriko will sink to the bottom of the ○ ingredients, make sure to mix it up again before you add it to the frying pan.
Enjoy Japanese food around the world.