Stir-fried leeks with bean sprouts
Crisp bean sprouts and fragrant chives tumble in the wok, finished with a splash of vinegar poured along the hot wok edge. That final hiss of sourness lifts the whole dish, keeping every bite fresh and bright.
Instructions
- 1
Clean and set aside the mung bean sprouts and wild onions, and slice the garlic cloves for later use.
- 2
Pick and wash a few stalks of chives and set them aside.
- 3
Heat the pan, and add a little oil to coat the pan.
- 4
Add cooking oil and a little lard, then pour in bean sprouts, chives, wild onions, and sliced garlic, and stir-fry over high heat for a few dozen seconds. Turn to low heat, add vinegar and light soy sauce along the edge of the pan, then season with salt and pepper and turn off the heat.
- 5
Finished product picture one.
- 6
Finished product picture two.
- 7
Finished product picture three.
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Ingredients
Main Ingredients
- Mung bean sprouts400g
- chivesa pinch
- Peppera pinch
Auxiliary Ingredients
- Garlic clove3 grain
- Wild oniona pinch
Seasonings
- Edible oila pinch
- Vinegara pinch
- light soy saucea pinch
- Salta pinch
- Larda pinch