Bean Sprouts with Tomatoes

This Thai wok dish moves fast, so have everything chopped and ready before you fire up the burner.

Garlic and soy bean paste hit the hot oil first, filling the kitchen with a savory, fermented aroma that signals good things are coming.

Then onion wedges, bean sprouts, sliced red chili, and quartered tomatoes go in for a quick two-minute toss that keeps the sprouts crunchy and the tomatoes just warmed through.

A shower of chopped scallions and fresh cilantro on top makes it look and smell like something from a Bangkok street cart.

Kitchen Tips

• Soy bean paste (tao jiao) is the flavor backbone here. It’s salty and funky in the best way. Find it at any Asian grocery store, usually near the miso.
• Keep the heat high and the cooking time short. Two minutes in the wok is all these vegetables need. Any longer and the sprouts go limp and the tomatoes turn to mush.
• Use a fresh red chili for color and heat. Adjust the amount based on how much spice your crowd can handle.

Variations

• Add a fried egg on top for a quick protein boost and a runny yolk that becomes its own sauce.
• Toss in some cubed tofu or cooked shrimp to turn this side into a full meal.
• Swap the soy bean paste for a tablespoon of Thai yellow bean sauce for a milder, sweeter flavor.