For the Crisp-Fried Bean Sprouts
Heat the oil: Pour at least 2 inches of oil into a deep saucepan or pot over medium-high heat.
Heat the oil to approximately 350°F (175°C) using a deep-fry thermometer for accuracy.
Coat the sprouts: In a large bowl, add the washed and thoroughly dried bean sprouts.
Drizzle with soy sauce and toss gently to moisten them.
Add the flour: Gradually add the flour or cornstarch to the bowl, a few spoonfuls at a time, tossing continuously until the sprouts are evenly and lightly coated.
Fry in batches: Carefully add about a cup of the coated bean sprouts to the hot oil.
Do not overcrowd the pan.
Cook until golden: Fry the sprouts for 3 to 5 minutes, stirring occasionally with a slotted spoon, until they are crisp and golden brown on all sides.
Drain and season: Use the slotted spoon to transfer the fried sprouts to a plate lined with paper towels to drain excess oil. Immediately sprinkle generously with salt and black pepper while they are still hot.
Repeat and serve: Repeat the frying process with the remaining sprouts.
Serve immediately, topped with optional garnishes like peanuts, cilantro, chile, and a squeeze of fresh lime.
Variation: Crisp-Fried Bean Sprouts in Lettuce Wraps
Prepare the lettuce: Gently wash and thoroughly dry about a dozen large outer leaves from a head of Bibb, iceberg, or green leaf lettuce.
Assemble: To serve, place a couple of spoonfuls of the hot, crisp-fried sprouts into the center of a lettuce leaf.
Garnish and wrap: Add your desired garnishes, then gently roll or fold the lettuce to enclose the filling.
Serve with a side of Ginger-Scallion Sauce for dipping, if you like.
Fry in small batches. Overcrowding the pan will lower the oil's temperature, resulting in soggy, greasy sprouts instead of light and crispy ones.
Season immediately after frying. The salt and pepper will stick much better to the sprouts while they are still hot and fresh from the oil.
