Stir-fried Mung Bean Sprouts

Name: Stir-fried Mung Bean Sprouts
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Green bean sprouts; Some oil; 1g salt; 1 piece Red pepper; 3 pieces Chives; 3g ginger; A handful of Dried pepper

by 1 coarse tea and light rice 1

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

The bean sprouts made by myself are safe to eat, and the key taste is particularly good.
In fact, the nutritional value of mung bean sprouts is higher than that of mung beans. During the germination of mung beans, vitamin C will increase a lot, and part of the protein will be broken down into amino acids needed by various people, which can reach seven times the original content of mung beans.
However, mung bean sprouts are cold in nature. Adding some shredded ginger during cooking can have the effect of repelling the cold, and it tastes particularly flavorful.

Ingredients

200g Green Bean Sprouts
Some Oil
1g Salt
1 piece Red Pepper
3 pieces Chives
3g Ginger
A handful of Dried Pepper

Stir-fried Mung Bean Sprouts

1. Mung bean sprouts, remove the roots, rinse and set aside

2. Shred red pepper, sliced chives, and shred ginger

3. Heat the oil in the pot and add dried pepper, fry it until fragrant, remove it

4. Then add shredded ginger and red pepper and stir fry for a while

5. Pour in bean sprouts and add salt at the same time, stir-fry on high heat

6. Add the green onion, stir fry a few times, turn off the heat, add a little chicken essence according to personal preference, and stir well.

Tips:
1. In fact, the roots of bean sprouts can also be eaten, and you don’t need to remove them if you find it troublesome. It just affects the appearance
2. During the whole frying process, keep high heat and fast frying to lock the moisture of bean sprouts to make the taste crisp and tender.
3. Since mung bean sprouts are cool ingredients, adding some ginger shreds can have the effect of fighting off the cold, and at the same time, it can also achieve the purpose of improving flavor.