Peanut Sprout Stir-Fried with Pork and Carrot

Why people make this dish

Peanut sprouts are an unusual find at organic produce markets, but worth seeking out. What makes them distinctive is their remarkable concentration of resveratrol — the antioxidant compound that has attracted considerable scientific attention for its potential associations with cardiovascular health and cellular longevity. Resveratrol is the same compound found in red wine, but research has suggested that peanut sprouts may contain up to 100 times more resveratrol than ordinary peanuts.

Nourilo encountered peanut sprouts at an organic food stall and was immediately intrigued. Rather than serving them as a cold salad, which is also an option, he decided to stir-fry them with pork strips and carrot — a simple, satisfying combination that brings out the fresh, slightly nutty flavour of the sprouts. The dish is crisp, fragrant, and genuinely enjoyable to eat.

Method

1. Trim the root ends off the peanut sprouts and rinse them well in clean water. Drain.
2. Slice the pork into thin strips. Marinate briefly with a little soy sauce and a small amount of oil.
3. Peel the carrot and cut into thin julienne strips.
4. Heat a wok over high heat. Add oil, then stir-fry the marinated pork strips until just cooked and lightly fragrant.
5. Add the peanut sprouts and carrot strips to the wok. Stir-fry over high heat, tossing constantly.
6. Season with oyster sauce to taste. Continue stir-frying until the sprouts are just tender but still retain some bite — do not overcook.
7. Serve immediately.

Nourilo’s Tips

When buying peanut sprouts, look carefully. Good sprouts are white, plump, and moist, with a clean, fresh smell, and they snap cleanly when you bend one. Any sprout that smells musty, looks discoloured, or comes from a bag with a damp, mouldy smell should be rejected without exception. Mouldy peanuts produce aflatoxin — an extremely potent toxin that is harmful to health — and no amount of cooking removes it. This is a non-negotiable food safety rule.

Because peanut sprouts were stir-fried only briefly in this dish, the attached peanut head at the top of each sprout may remain somewhat firm. That is normal. If you prefer a softer texture, blanch the sprouts briefly in boiling water before stir-frying.

Peanut sprouts can also be eaten raw as a salad, or added to soups.