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Quickly Made Stir-Fried Bean Sprouts and Chinese Chives with Shio-Kombu

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.

Ingredients: 2 servings

Bean sprouts
1 bag
Chinese chives
1/3 bunch
Shio-kombu
about 1 tablespoon
Salt
a small amount
Sesame oil
As needed

Steps

1. Rinse and drain the bean sprouts. Cut the chives into 2 to 3 cm pieces.
2. Heat some sesame oil in a frying pan. Stir-fry the bean sprouts over high heat.
3. When the bean sprouts are coated in oil, add the shio-kombu and continue stir-frying.
4. Add the chives when the bean sprouts are cooked, and stir-fry together quickly.
5. Taste and add a little salt if needed to finish.
6. 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!