Fried Mung Bean Sprouts with Cumin

Fried Mung Bean Sprouts with Cumin

by Old fan who can only cook

4.8 (1)
Favorite

Difficulty

Easy

Time

20m

Serving

2

Mung bean sprouts and spiral pepper are all left over from making fried noodles yesterday. They are cooked at the rented Xiaowo. You can’t buy too many dishes at once, but you can’t buy too much at one time, so you have to make calculations when you cook, like Yesterday, the fried noodles wanted to put mung bean sprouts and peppers. The extra mung bean sprouts and peppers had to be prepared for another dish, so today I made a plate of fried mung bean sprouts with cumin. ——From the stubbornness of a girl who rents a house. "

Fried Mung Bean Sprouts with Cumin

1. Prepare 430g mung bean sprouts, 5g scallion white and slice diagonally, and cut 25g spiral pepper into shreds.

Fried Mung Bean Sprouts with Cumin recipe

2. Heat the pan with cold oil, heat the oil and add sliced green onions

Fried Mung Bean Sprouts with Cumin recipe

3. Saute the green onion slices and stir fry with mung bean sprouts

Fried Mung Bean Sprouts with Cumin recipe

4. Stir-fry the mung bean sprouts until softened, add green pepper shreds and continue to fry

Fried Mung Bean Sprouts with Cumin recipe

5. When mung bean sprouts are fried to 7 minutes of ripeness, add 3g salt, 1g five-spice powder, 5g light soy sauce

Fried Mung Bean Sprouts with Cumin recipe

6. Continue to stir fry until the mung bean sprouts are cooked through, add 2g chicken essence and 2g cumin powder before it is out of the pan

Fried Mung Bean Sprouts with Cumin recipe

7. Stir fry evenly

Fried Mung Bean Sprouts with Cumin recipe

8. Turn off the heat and get out of the pot.

Fried Mung Bean Sprouts with Cumin recipe

Tips:

1. All the above materials are the exact dosages that I weighed out with a kitchen scale, which can be adjusted according to my preferences.
2. If you like spicy food, you can add more spiral pepper. Yesterday, I only had half of the fried noodles left, so I put half of it.
3. Put a little chicken essence just before it is out of the pot to increase the umami taste. You can leave it alone if you don't eat it.

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