Gallery
Crispy Stir-Fried Mung Bean Sprouts
This dish brings together the fresh taste of crisp mung bean sprouts with a delightful balance of sweet and spicy flavors from the garlic scallions dried chili peppers and Sichuan peppercorns making it a perfect tasty snack that is easy to prepare at home A delicious Crispy Stir-Fried Mung Bean Sprouts recipe.
- Prep
- 6m
- Cook
- 10m
- Total
- 16m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Crispy Stir-Fried Mung Bean Sprouts
| Ingredient | Amount |
|---|---|
| mung bean sprouts | 500g |
| scallion and garlic | |
| dried chili peppers | |
| Sichuan peppercorns | |
| cilantro | |
| light soy sauce | |
| aromatic vinegar |
- mung bean sprouts500g
- scallion and garlic
- dried chili peppers
- Sichuan peppercorns
- cilantro
- light soy sauce
- aromatic vinegar
Cooking StepsHow to cook Crispy Stir-Fried Mung Bean Sprouts step by step
-
Step 1Rinse mung bean sprouts in water and drain thoroughly. Prepare all aromatics and set aside.
-
Step 2Heat oil in a wok over medium-low heat. Add scallion, garlic, Sichuan peppercorns, and dried chili peppers. Stir-fry until fragrant.
-
Step 3Turn heat to high. Add the drained mung bean sprouts and toss rapidly for about 1 minute.
-
Step 4Season with light soy sauce, salt, and a pinch of sugar. Splash aromatic vinegar along the edge of the wok. Keep stir-frying on high heat until the sprouts are just tender. Toss in cilantro, turn off the heat, and plate immediately.
Crispy Stir-Fried Mung Bean Sprouts
This dish brings together the fresh taste of crisp mung bean sprouts with a delightful balance of sweet and spicy flavors from the garlic scallions dried chili peppers and Sichuan peppercorns making it a perfect tasty snack that is easy to prepare at home A delicious Crispy Stir-Fried Mung Bean Sprouts recipe.
Ingredients
- 500g mung bean sprouts
- scallion and garlic
- dried chili peppers
- Sichuan peppercorns
- cilantro
- light soy sauce
- aromatic vinegar
Instructions
-
Rinse mung bean sprouts in water and drain thoroughly. Prepare all aromatics and set aside.
-
Heat oil in a wok over medium-low heat. Add scallion, garlic, Sichuan peppercorns, and dried chili peppers. Stir-fry until fragrant.
-
Turn heat to high. Add the drained mung bean sprouts and toss rapidly for about 1 minute.
-
Season with light soy sauce, salt, and a pinch of sugar. Splash aromatic vinegar along the edge of the wok. Keep stir-frying on high heat until the sprouts are just tender. Toss in cilantro, turn off the heat, and plate immediately.
