How to cook Beansprouts so that they remain crispy I have tried different methods of cooking Beansprouts but I just never seem to get a consistent crunchy tasty end product. Can somebody please share a recipe or method because I absolutely love Beansprouts so much. (When they have been cooked by someone else)
I only know one way -- don't cook them.

I add them at the last second before serving.  If I want them to warm through slightly, I'll mix them into whatever else has been cooked before plating -- otherwise, I'll just add them on top as more of a garnish.