Korean Stir-Fried Soybean Sprouts

Rinse 300 g soybean sprouts in cold water two or three times, shaking them gently, then drain in a colander.

Let them sit for at least 5 minutes so excess surface water does not turn the stir-fry into steaming.

Heat the pan well over medium-high heat, then add 1 tablespoon neutral oil.

Add 1 teaspoon minced garlic and stir for only 20 seconds, just until fragrant, stopping before it browns because burnt garlic will dominate the sprouts.

Add all the sprouts at once, raise the heat to high, and keep the pan uncovered.

Toss constantly for about 1 minute so moisture evaporates quickly and the stems become glossy and slightly translucent while staying firm.

Pour 1 tablespoon soup soy sauce and 1/4 teaspoon salt around the edge of the pan, then mix quickly.

Toss for about 40 seconds so the seasoning coats evenly instead of pooling in one spot or darkening the sprouts.

Add 1 tablespoon chopped scallion and stir-fry for just 20 seconds more, until its aroma lifts.

Turn off the heat when the sprouts have softened only slightly but still feel springy and crisp when pressed with tongs.

With the heat off, add 1 teaspoon sesame oil and 1 teaspoon sesame seeds, then toss with the residual heat.

Move everything immediately to a wide plate so the remaining heat escapes and the sprouts stay crisp when served.