Stir-fried Bean Sprouts

Stir-fried Bean Sprouts

　　Both mung bean sprouts and black bean sprouts can be stir-fried. Remove the husks from the sprouts by winnowing, then blanch them in boiling water until just cooked—do not overcook. Immediately transfer them to cold water to cool; do not let them air-dry. Otherwise, if the heat isn’t removed promptly, the sprouts will overcook and lose their flavor. Scoop an appropriate amount of sprouts into a container, shred red carrots, and cut leeks into sections (you can also use green chili strips or celery strips for decoration), then add an appropriate amount of salt, ground dried ginger, MSG, chicken essence, and vinegar. Drizzle with sesame oil, mix well, and it’s ready. The dish is both colorful and flavorful, stimulating the appetite.