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Ingredients:
1 lb (500 g) mung bean sprouts with roots
removed
7 tbsp (100 ml)
vegetable oil
10 whole Sichuan peppercorns
1 tsp
scallions, shredded
4 dried or fresh hot red chilli peppers, seeded
and shredded
1/2 tsp salt, or to taste
1/4 tsp vinegar
1 tsp sesame oil
3/4 oz (20 g) coriander, chopped in inch (2cm)
sections
1/4 tsp MSG (optional)
Directions:
1. Wash the bean sprouts and drain
well.
2. Heat the oil in a wok until the
oil surface ripples. Add the
peppercorns and deep-fry until
fragrant. Scoop out and discard.
Add the
scallions and fry, add
bean sprouts, red chilli pepper
shreds, and salt. Stir-fry for 2
minutes. Pour in the vinegar and
add MSG and sesame oil. Sprinkle
with the coriander, remove and
serve.
More delicious Chinese recipes are available in ChineseFoodDIY's cookbook
"Real & Healthy
Chinese Cooking". |
