Wash the bean sprouts thoroughly and drain them.

Slice the onion thinly, cut the green onion diagonally, and slice the Vienna sausages. Optionally, blanch the sausages in hot water for a healthier option.

Heat a pan with a little cooking oil and sauté the sausages until partially cooked. Add 1 cup of water and bring to a boil.

Once the water boils, add the green onion, onion, and bean sprouts. Mix in all the seasonings except sesame oil.

Cover the pan and let it boil. The vegetables will release moisture, so don't worry about the initial lack of liquid.

Once the bean sprouts soften and the liquid reduces, mix 1 tbsp of cornstarch with 2 tbsp of water to create a slurry. Gradually add the slurry to thicken the sauce.