Mung bean sprout stir-fry

Method6 steps

1. 1

   Step 1: Before heating the wok, mix all 1 tsp light soy sauce, 2 tsp black rice vinegar, the pinch of salt and pinch of sugar in a small bowl. Peel and mince all three garlic cloves. Rinse and drain all 300 g mung bean sprouts thoroughly; wash and slice the three chillies, and wash and finely chop both scallion (2 stalk) stalks. Keep the seasoning, garlic, sprouts, chillies and scallions separately ready.

   Uses 1 teaspoon light soy sauce · 2 teaspoon black rice vinegar · 1 pinch salt · 1 pinch sugar · 3 cloves garlic (minced) · 300 g mung bean sprouts · 3 fresh red chillies, sliced in step 1 · 2 stalk scallions (finely chopped)

2. 2

   Step 2: Heat the wok over high heat until very hot, then pour in all 1 tbsp cooking oil. For nonstick cookware, add the oil before heating.

   Uses 1 tablespoon cooking oil

3. 3

   Step 3: Add all the prepared minced garlic and the optional pinch of Sichuan peppercorns to the hot oil. Stir until fragrant, then immediately add the sprouts and chillies in step 4.

   Uses All the hot measured oil · All minced garlic from the three cloves · Optional pinch of whole Sichuan peppercorns

4. 4

   Step 4: Add all the rinsed drained sprouts and sliced chillies. Stir-fry briskly over high heat until the sprouts wilt and are thoroughly cooked and hot throughout, continuing as needed.

   Uses The complete aromatic wok · All rinsed drained 300 g mung bean sprouts · All three sliced fresh chillies

   
5. 5

   Step 5: Pour in all the prepared seasoning mixture and add all the chopped scallions. Toss through the fully cooked sprouts while the wok remains hot.

   Uses The complete hot sprout wok · All the mixed soy-vinegar-salt-sugar seasoning · All finely chopped scallion from two stalks

6. 6

   Step 6: Give everything a final quick stir, then take the wok off the heat. Serve the thoroughly cooked stir-fry hot as two side portions.

   Uses The complete hot finished stir-fry