Sunflower Sprout Spicy Stir-fry

This easy, minimalist stir-fry of crispy sunflower sprouts, bright vegetables, and warming aromatics comes together in a flash. The key is to cook the sunflower sprouts as little as possible, so they retain their snappy texture and slightly bitter flavor.

Sunflower sprouts were first cultivated by Native Americans centuries ago. They were a staple food for many tribes, and were often used in soups, stews, and salads. In the early 1900s, sunflower sprouts were introduced to Europe, where they quickly became popular as a health food. Today, sunflower sprouts are grown all over the world and are enjoyed for their nutritional value and their unique flavor.

Prep time: 10 | Cook time: 10 | Serves: 2

Ingredients

• 1 cup sunflower sprouts
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/4 cup chopped red bell pepper
• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 teaspoon red chili flakes

Instructions

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the onion, green bell pepper, and red bell pepper and cook until softened, about 5 minutes.
3. Add the garlic, ginger, and chili flakes and cook for 1 minute more.
4. Add the sunflower sprouts and cook until heated through, about 2 minutes.
5. Season with salt and pepper to taste.

Why It Works

• The high heat of the skillet quickly cooks the vegetables, preserving their鮮味 (umami).
• The aromatics (garlic, ginger, and chili flakes) add depth and complexity to the flavor of the dish.
• The sunflower sprouts add a crunchy texture and a slightly bitter flavor that balances out the sweetness of the vegetables.