Bean Sprouts & Green Onions

Five ingredients, ten minutes, and a side dish that punches well above its weight class.

Mung bean sprouts and chopped scallions get a fast toss in walnut oil, which brings a subtle nuttiness you won’t get from regular vegetable oil.

A splash of low-sodium soy sauce seasons everything in one move.

Finish with chopped fresh parsley and a scattering of sunflower seeds for a dish that’s crunchy, savory, and packed with texture.

Chef Tips

• Walnut oil has a low smoke point, so keep the heat moderate. You’re warming and wilting here, not blasting at high heat.
• Don’t overcook the bean sprouts. They should be heated through but still have that satisfying crunch. Thirty seconds to a minute in the hot wok is plenty.
• Add the sunflower seeds right before serving so they stay crunchy. Cooking them too long in the pan makes them soft and chewy.

Variations

• Swap walnut oil for toasted sesame oil and garnish with sesame seeds for a more classic Asian profile.
• Add a squeeze of fresh lime juice and a pinch of chili flakes for a spicy, citrusy kick.
• Toss in shredded carrots or sliced snap peas for extra color and crunch.