Hot and Spicy Bean Sprouts

from the kitchen of a Japanese friend

1 regular pack of bean sprouts, rinsed in cold water
1 large round onion, peeled and finely sliced
3 cloves garlic, skinned and minced fine
1 tsp grated ginger root
1-2 tbsp roughly chopped Kim chi (Korean pickled cabbage)
1 tbsp olive oil
1 tbsp soy sauce

Drain bean shoots thoroughly. Heat frying pan and add oil. Sauté onion in pan until it is tender-crisp. Add garlic and ginger. Cook for 1/2 minute and add bean sprouts and kamahi. Continue to cook for 1 1/2 minutes (do not over cook sprouts; they should be tender-crisp). Drizzle with soy sauce and serve immediately.