Quickly Made Stir-Fried Bean Sprouts and Chinese Chives with Shio-Kombu
The shio-kombu (kombu seaweed cooked in soy sauce and shredded) adds so much umami that this stir-fry is satisfying without any meat. It goes well with rice or sake. The bean sprouts are the stars of this dish.
Rinse and drain the bean sprouts. Cut the chives into 2 to 3 cm pieces.
Heat some sesame oil in a frying pan. Stir-fry the bean sprouts over high heat.
When the bean sprouts are coated in oil, add the shio-kombu and continue stir-frying.
Add the chives when the bean sprouts are cooked, and stir-fry together quickly.
Taste and add a little salt if needed to finish.
I used pricier soy bean sprouts this time. The texture is really nice.
Story Behind this Recipe
I wanted to make a lightly seasoned vegetable stir-fry with a twist. It'll help you finish bowl after bowl of rice!
Stir-fry the bean sprouts quickly over high heat so that they don't get too wilted. They to become softer over time, but the umami penetrates them and makes them delicious, so I recommend this for bentos too. It's satisfying without any meat!