Fried Bean Sprouts
4 servings
15 minutes
Fried bean sprouts are a simple yet incredibly delicious dish from Japanese cuisine. It combines the crunchiness of fresh sprouts with the sweet aroma of bell peppers, giving it lightness and sophistication. Soy oil adds a characteristic depth of flavor, while rice vinegar provides a subtle tang that refreshes and balances all ingredients. Historically, bean sprouts have been used in Japanese cuisine as a source of nutrients and lightness, perfectly complementing main dishes or serving as an independent side dish. This dish is quick to prepare and ideal for those who appreciate fresh, natural ingredients and harmony of flavors.
1
Wash the bell pepper, remove the stems and seeds, and slice into rings. Wash the parsley. Rinse the bean sprouts and dry with a towel.
- Bell pepper: 2 pieces
- Bean sprouts: 300 g
- Parsley leaves: 2 bunchs
2
Fry bell pepper in heated soy oil for 2 minutes, add bean sprouts, and fry for another 3 minutes on high heat, stirring constantly.
- Bell pepper: 2 pieces
- Bean sprouts: 300 g
- Soybean oil: 2 tablespoons
3
Salt, drizzle with vinegar, mix, and arrange on plates. Garnish with parsley leaves.
- Rice vinegar: 1 tablespoon
- Salt: to taste
- Parsley leaves: 2 bunchs
