The quick plate I make when the sprouts are crisp and the xiang-gan is out is this one – bean sprouts and xianggan, and this home cook’s version scalds the five-spice dice for half a minute first to lose the beany note. A home cook wrote it in eight steps with the finish in the title: high heat, to just-done, and off. I made it as written, and it is the bright, crunchy plate that is on the table in under twenty minutes.
Dou ya chao xiang gan (豆芽炒香干) is bean sprouts and xianggan – five-spice dried tofu blanched half a minute, then tossed with rendered pork, dried chili, and crisp bean sprouts over high heat with a handful of chives.
What Is Bean Sprouts and Xianggan?
This is the weekday speed plate: the xiang-gan dice drop into boiling water for half a minute – enough to lose the beany note – then drain. Pork belly renders in the pan until the oil runs, and scallion, ginger, garlic, and dried chili bloom in it with a spoon of yellow wine and a touch of dark soy. The blanched xiang-gan returns, the bean sprouts follow with light soy, oyster sauce, salt, pepper, and chicken powder, and a handful of chives goes in for the last high-heat toss until just done.
For the edamame dice version of the same pan, my edamame, xianggan and pork swaps the sprouts for the beans.
Why This Recipe Works
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- The half-minute scald. The beany note goes, the chew stays.
- Pork rendered for its oil. The flavor base.
- Dried chili with the aromatics. Warmth, not fire.
- Sprouts last, high heat. Crisp, just done.
- Chives at the very end. Green and quick.
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Equipment Needed
- A wok
- A pot for the blanch
- A spatula
Ingredients
- 2 blocks of xiang-gan (five-spice dried tofu), diced
- 100 g (3.5 oz) pork belly, sliced
- 2 cups of bean sprouts
- A handful of chives, a few dried chili, and scallion, ginger, and garlic
- 1 tbsp yellow wine, a touch of dark soy, light soy, oyster sauce, salt, pepper, and chicken powder
Ingredient Notes
Xiang-gan: Scalded half a minute before the pan. My egg and xianggan stir skips the blanch. The sprouts: Crisp and last. The pork: Rendered for its oil.
Prep & Mise en Place
Dice the xiang-gan; slice the pork; wash the sprouts; cut the chives.
Cooking Process
Step 1 – Bring water to a boil, scald the xiang-gan half a minut
Bring water to a boil, scald the xiang-gan half a minute (it loses the beany note), and drain.
Step 2 – In another pan, heat oil and render the pork belly
In another pan, heat oil and render the pork belly.
Step 3 – When the fat runs, add the scallion, ginger, garlic, an
When the fat runs, add the scallion, ginger, garlic, and dried chili and cook until fragrant.
Step 4 – Add a spoon of yellow wine and a touch of dark soy and
Add a spoon of yellow wine and a touch of dark soy and toss evenly.
Step 5 – Return the blanched xiang-gan and toss
Return the blanched xiang-gan and toss.
Step 6 – Add the bean sprouts and season with light soy, oyster
Add the bean sprouts and season with light soy, oyster sauce, salt, pepper, and chicken powder; toss.
Step 7 – Add a handful of chives
Add a handful of chives.
Step 8 – Toss over high heat until just done – and out of the pa
Toss over high heat until just done – and out of the pan.
Common Mistakes When Making This Dish
1. A raw beany note. Cause: no scald. Fix: the half-minute blanch. 2. Soggy, wet sprouts. Cause: crowding or low heat. Fix: high heat and quick. 3. A burnt chili. Cause: too hot too early. Fix: aromatics in the rendered fat over medium. 4. A watery pool. Cause: unwashed sprouts dripping. Fix: drain them. 5. A salty plate. Cause: soy, oyster, salt. Fix: taste before salt.
Variations
More bite: Extra dried chili. No pork: A little oil instead. My spiced dried-tofu and pork stir is the celery version of the same dice.
Frequently Asked Questions
Why scald the xiang-gan? It loses the beany note in half a minute. Why sprouts last? They must stay crisp – high heat and just done. Why render the pork? The oil carries every flavor after it. How long does it take? Under 20 minutes. Is it spicy? Warm, from the dried chili – and my silken tofu potage is the mild soup, savory tofu and egg stir-fry the fast second plate.
How to Serve
Serve with rice – with egg and xianggan stir, edamame, xianggan and pork, and home-style tofu for a tofu table, or with red braised tofu and golden pan-fried tofu for contrast.
Storage & Reheat
Refrigerate 2 days; reheat quickly. Never leave out more than 2 hours.
Allergen Notice
This recipe contains pork, soy (tofu, soy sauce), and shellfish (oyster sauce). It is free of gluten (verify the sauces), dairy, egg, nuts, and fish.
Nutrition Disclaimer
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
About the Author & Recipe Development
I am Jason Guo, a Chinese chef who has cooked professionally for more than five years – including time as a head chef – and now runs my own small restaurant in China, where tofu appears on the menu almost every day. This xiachufang cook’s bean sprouts and xianggan is my weekday speed plate, and the recipe’s half-minute scald is exactly how I treat the dice. I tested it as written. I have not tested the no-pork version, so that is your experiment, not my claim.
Authoritative References
USDA Food Safety and Inspection Service – Safe Temperature Chart for safe storage of cooked dishes.
Bean Sprouts & Xianggan (豆芽炒香干): The Half-Minute Scald
Ingredients
Equipment
Method
- Bring water to a boil, scald the xiang-gan half a minute (it loses the beany note), and drain.
- In another pan, heat oil and render the pork belly.
- When the fat runs, add the scallion, ginger, garlic, and dried chili and cook until fragrant.
- Add a spoon of yellow wine and a touch of dark soy and toss evenly.
- Return the blanched xiang-gan and toss.
- Add the bean sprouts and season with light soy, oyster sauce, salt, pepper, and chicken powder; toss.
- Add a handful of chives.
- Toss over high heat until just done - and out of the pan.
