Garlic Chive and Bean Sprout Stir-fry with Old Soup Stock 蒜苗豆芽老湯炒

A light and refreshing Cantonese vegetable stir-fry featuring garlic chives and crispy bean sprouts tossed in a flavourful old soup stock reduction. This classic Hong Kong home-cooking dish is quick to prepare yet packed with umami depth from the aged broth, creating an aromatic and tender vegetable medley perfect as a side or light main course.

Nutrition (per serving)

Ingredients

• 300g Garlic chives
• 250g Fresh bean sprouts
• 400ml Old chicken or vegetable soup stock
• 3tbsp Vegetable oil
• 4 cloves Garlic, minced
• 1tbsp Soy sauce
• 0.5tsp Salt
• 0.25tsp White pepper
• 0.5tsp Sesame oil
• 1tsp Cornstarch mixed with water

Steps

1. Heat vegetable oil in a wok or large skillet over high heat until shimmering.
2. Add minced garlic and stir-fry for 30 seconds until fragrant.
3. Add bean sprouts and garlic chives, toss continuously for 2 minutes.
4. Pour in old soup stock, soy sauce, salt, and white pepper. Stir well to combine.
5. Simmer for 3 minutes, allowing the vegetables to absorb the flavours of the old stock.
6. Mix cornstarch with water and slowly pour into the wok while stirring to create a light sauce that coats the vegetables.
7. Turn off heat and drizzle with sesame oil. Toss gently for 20 seconds to combine.
8. Transfer to a serving plate immediately while the vegetables are still vibrant and the sauce is hot.

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