Stir-fried Bean Sprouts with Red Chili Peppers
Mung bean sprouts and red chilies tumble through the wok at full blast, finished with a splash of white vinegar for signature tang. The sprouts stay impossibly crisp, squeaky, and refreshingly light.
Instructions
- 1
Rinse the mung bean sprouts repeatedly.
- 2
Cut the red chili peppers into thin strips (bought a new knife, so the vegetables don't stick to the knife).
- 3
Place it on a plate and set aside.
- 4
Add an appropriate amount of cooking oil to the pan and heat it, then add the bean sprouts and stir-fry.
- 5
Add an appropriate amount of cooking wine and salt, then add shredded red chili peppers and stir-fry.
- 6
Increase the heat a bit, stir-fry quickly throughout, add an appropriate amount of white vinegar and chicken essence, then serve.
- 7
Serve onto a plate; fresh and refreshing.
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Ingredients
Main Ingredients
- Mung bean sproutsto taste
- red chili pepper3 piece
Seasonings
- Edible oilto taste
- cooking wineto taste
- Saltto taste
- white vinegara pinch
- chicken essenceto taste