Stir-fried Bean Sprouts

Stir-fried Bean Sprouts

　　Stir-fried Bean Sprouts Growing bean sprouts takes quite some time, so farmers don’t eat them often. They grow some during festivals or holidays to add variety to life. Remove the green husks from the mung bean sprouts by hand, then rinse clean. Heat an appropriate amount of oil in the pan, sauté with scallions, garlic, ginger, and vinegar to release their aroma. Add the bean sprouts, followed by an appropriate amount of Sichuan peppercorn powder and salt. Stir and toss until just cooked. Add a small amount of MSG and chicken essence, mix well, and it’s ready to serve. You can also add a little starch to thicken the sauce. This dish is crisp, tender, and refreshing. Be careful not to overcook it—if too much moisture is released during cooking, the bean sprouts will become soft and mushy, losing their fresh flavor.