This quick pea sprouts recipe makes an easy, flavorful side. The sprouts are briefly sautéed in oil with garlic, then finished with sesame oil and toasted sesame seeds for a delicate, nutty finish.
I almost waited six months to share this, thinking it suited spring best, but I couldn’t hold back. It’s simple, bright, and worth making anytime.
Recently I had lunch with friends at a Korean restaurant. The spread of banchan—the many colorful side dishes—is always fun. While nothing else stood out that day, one side dish really caught my attention: sautéed pea sprouts. I probably ate two servings of it. The subtle seasoning of sesame oil and toasted seeds showcased the sprouts beautifully.
Pea Sprouts
Pea sprouts are often eaten raw in salads, and they’re lovely that way. But raw greens can get repetitive. A very quick sauté softens them just enough while keeping their freshness and bright flavor.
Use a neutral oil to sauté, then finish with a small amount of sesame oil and a sprinkle of toasted sesame seeds for aroma and texture.
How to make sautéed pea sprouts
I trim about an inch from the bottoms, since the stems can be a bit coarse. That small step makes the texture more pleasant.
Heat 2 teaspoons of a neutral oil (grape seed or canola) in a skillet over medium heat. Add one clove of finely minced garlic and stir for about 10 seconds to bloom the aroma.
Add the pea sprouts and sauté, tossing constantly, until they just begin to wilt—about 30 to 60 seconds. Season with a couple of pinches of kosher salt while they cook.
Remove from heat and drizzle about 1/2 teaspoon sesame oil. Toss with 1 teaspoon toasted sesame seeds to coat evenly. Serve warm or at room temperature—this dish works well as a simple banchan or a light accompaniment to rice and protein.
I still can’t believe how fast the months pass. Regardless of the season, this little vegetable side is comforting and easy—one of those small dishes that makes a meal feel complete.
Hope your season is off to a good start. Enjoy!
Love,
Quick Sauteed Pea Sprouts
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Ingredients
- 1 package pea sprouts
- 2 teaspoon grape seed or canola oil
- 1 clove garlic, finely minced
- couple of pinches kosher salt
- 1/2 teaspoon sesame oil
- 1 teaspoon toasted sesame seeds
Instructions
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Heat oil in a skillet over medium heat. Add garlic and stir about 10 seconds to release the aroma. Add the sprouts and sauté until they just wilt, about 30–60 seconds.
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Sprinkle salt to taste, toss, and remove from heat. Drizzle sesame oil and add toasted sesame seeds, tossing to coat. Serve hot or at room temperature.