This black pepper stir-fried bean sprouts with shiitake mushrooms dish delivers a bold peppery aroma with a delightful mix of textures. The crisp bean sprouts pair perfectly with the tender shiitake mushrooms, while the carrots add a subtle sweetness. The high-heat stir-fry brings out the natural flavours of the vegetables, and the final sprinkle of black pepper enhances its warmth and depth. This black pepper stir-fried bean sprouts with shiitake mushrooms is simple, quick, and absolutely delicious.
Ingredients (for 1 serving)
- Bean sprouts – 150g
- Carrot – 60g
- Fresh shiitake mushroom – 1 (about 60g)
- Ginger slices – 2 slices
- Vegetable oil – 1 tablespoon
- Soy sauce – 1 tablespoon
- Salt – 1/2 teaspoon
- White pepper – 1/4 teaspoon
- Black pepper – a pinch (for garnish)
Direction
- Thinly slice the shiitake mushroom and carrot.
- Heat a pan over high heat and add vegetable oil. Once hot, add the ginger slices and stir-fry until fragrant.
- Add the carrot and shiitake mushroom slices. Stir-fry until softened and let the mushrooms release their umami flavour.
- Add the bean sprouts and stir-fry quickly over high heat. Pour in the soy sauce, then season with salt and white pepper. Stir-fry for another 2-3 minutes until everything is well combined.
- Transfer to a plate and sprinkle with freshly ground black pepper. It is done.
It is highly suggested to stir-fry bean sprouts over high heat to keep them crunchy and prevent them from becoming too soft. This dish is perfect for a quick, healthy meal.
