Shrimp with Bean Sprouts
Submitted by mwarren
A fast Chinese wok stir-fry of shrimp with crunchy mung bean sprouts, sliced onion, and soy sauce. Just 6 ingredients and 25 minutes from start to plate. Simple, satisfying, and light.
YIELD
2 servingsPREP
15 minCOOK
10 minREADY
25 minWhen you want dinner on the table in under half an hour with almost no cleanup, the wok is your best friend.
Shrimp and sliced onion hit smoking-hot oil for a quick three-minute sear. Then fresh mung bean sprouts, soy sauce, and a splash of water go in, the lid goes on, and five minutes later you’ve got a dish that’s crunchy, savory, and satisfying.
Six ingredients. One wok. Zero excuses not to cook tonight.
Variations
- Garlic ginger boost: Add minced garlic and grated fresh ginger when you stir-fry the shrimp for more aromatic depth.
- Sesame finish: Drizzle toasted sesame oil over the platter just before serving.
- Add heat: Toss in sliced fresh chili or a splash of sriracha with the soy sauce.
Kitchen Tips
- Get your wok screaming hot before adding the oil. If the oil doesn’t shimmer immediately, the wok isn’t ready.
- Don’t overcrowd the wok. The shrimp and onions need room to sear, not steam.
- Keep the bean sprouts crunchy. Five minutes covered is plenty. Overcooked sprouts turn limp and watery.
Ingredients
Directions
Prepare shrimp and onion.
Heat oil in wok to smoking point.
Stir fry shrimp and onion in it for 3 minutes.
Add salt, bean sprouts, soya sauce and 2 tablespoons water to wok.
Stir ingredients well, cover wok and cook ingredients 5 minutes, lifting wok cover to stir ingredients 2 or 3 times.
When all is cooked, serve in platter.
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