Stir-Fried Bean Sprouts and Enoki Mushrooms

As the weather gets hotter, I’ve been craving light and refreshing cold dishes. One day at the supermarket, I spotted fresh bean sprouts and enoki mushrooms and decided to whip up a cold version. To my surprise, the homemade "soul sauce" made it absolutely delicious—tangy, spicy, and fragrant with sesame, yet not greasy at all. Perfect for summer! Now, this dish is a regular on my table, especially during my weight-loss phase. It’s filling yet guilt-free, a total win!

🔍 Ingredient Breakdown

Bean sprouts are rich in dietary fiber and vitamin C, aiding digestion and boosting immunity. Enoki mushrooms provide protein and essential amino acids, supporting gut health. Garlic and chili peppers enhance flavor while offering antibacterial benefits. Chili powder and white sesame seeds add aroma and texture. Light soy sauce and oyster sauce bring umami, black vinegar adds tanginess, and sesame oil lends smoothness. This dish is not only low in calories but also packed with nutrients, ideal for health-conscious eaters.

🍽️Serving Suggestions

Enjoy this dish as an appetizer or pair it with brown rice or whole-wheat noodles for a light meal. For extra crunch, add cucumber or carrot strips. Chilling enhances the flavors, but it’s best eaten fresh. Fitness enthusiasts can add chicken breast or shrimp for extra protein.

❤️ Why You’ll Love It

First, it’s incredibly easy—no advanced skills needed, just 5 minutes! Second, the flavors are layered: tangy, spicy, savory, and aromatic, making it anything but a boring "diet food." Best of all, it’s so low in calories you can enjoy a huge portion without guilt. My friends who’ve tried it all rave about it, especially the "soul sauce." Trust me, once you try it, this dish will become a staple in your kitchen!

🥗RECIPE🥗

🥬Ingredients list

• Bean sprouts, 150g

• Enoki mushrooms, 100g

• Minced garlic, 1 tbsp

• Chili pepper, 1

• Chili powder, 1 tbsp

• White sesame seeds, 1 tbsp

• Light soy sauce, 2 tbsp

• Black vinegar, 2 tbsp

• Oyster sauce, 2 tbsp

• Sesame oil, ½ tbsp

👩🍳DIRECTIONS

1. Blanch: Bring water to a boil, add a few drops of oil. Blanch enoki mushrooms for 1 minute, then drain. Repeat with bean sprouts for 30 seconds. Set aside.

2. Make the sauce: In a bowl, combine garlic, chili pepper, chili powder, and sesame seeds. Drizzle with hot oil to release aromas. Add soy sauce, black vinegar, oyster sauce, and sesame oil. Mix well.

3. Toss: Place mushrooms and sprouts in a large bowl, pour the sauce over, and toss thoroughly.

❓ Frequently Asked Questions

1. Can I substitute bean sprouts with other veggies?
   Yes! Try spinach, lettuce, or cucumber strips, but adjust blanching time accordingly.

2. Can I prepare the sauce ahead?
   Yes, but for best flavor, mix it fresh to avoid soggy garlic or chili powder.

3. How to make it less spicy?
   Skip the chili pepper and powder; use a bit of sugar and lemon juice for a sweet-sour twist.