Chinese•quick
Hot and Sour Bean Sprout
Souped Up Recipes recipe - Chinese
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
4
- 400 g bean sprout
- 2 clove garlic minced
- 2 tsp ginger minced
- A few red dried chilies cut open and seeded
- 1.5 tbsp cooking oil
- a handful of julienned scallion
- 3/4 tsp salt
- 1-2 tbsp Lao Gan Ma chili flake
- 1/2 tsp Sichuan peppercorn powder
- 1 tbsp Chinese black vinegar
- Carbon Steel Wok
Instructions
- 1
Rinse the bean sprouts and drain completely. You don’t need to remove the bean sprout roots as they are edible.
- 2
Turn the heat to high and heat the wok until smoking hot. Add a drizzle of cooking oil. Swirl it around. Toss in the minced garlic, ginger, and red dried chilies along with the well-drained bean sprout. Stir this for a couple of minutes.
- 3
Once the bean sprouts are a bit welted, add the green part of the scallion, salt, Sichuan peppercorn powder, Chinese black vinegar, and a couple of tbsp of Lao Gan Ma for a fermented touch. Keep stirring until everything is well combined.
- 4
Serve it as a side dish