Stir-fried bean sprouts (taoge)

Sprouts flash-fried on high heat — stays crisp, not limp.

Method

Sauté shallot until fragrant, add sprouts on HIGH heat.
Toss fast 2–3 min until wilted but still crisp — overcooking makes it limp and watery.
Salt at the end — salting early draws out water and creates broth.

Quality & safety

Sprouts MUST be cooked — raw sprouts are a Salmonella/E.coli medium. Cooked sprouts are served ≤2 h — they are the fastest-spoiling ingredient on the menu.

Production scaling

Sprouts linear ×N; seasoning f=0.9; oil f=0.85. High heat needs a wide pan — cook in batches of max ~40 portions so the temperature stays and the result stays crisp.