Vinegar Bean Sprouts

Name: Vinegar Bean Sprouts
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Mung bean sprouts; Some Red pepper; Some shallot; Some ginger; Some salt; Some Vinegar; Some Soy sauce; Some pepper; Some Sugar; Some Cooking oil

by Liaonan Crab

5.0 (1)

Favorite

3

Difficulty

Easy

Time

10m

Serving

2

After school started, Mi Ma prepared three meals for Nami based on the kindergarten's recipes. They were just for reference and did not copy.
After a few weeks, Mi Ma discovered that the food in our family was more abundant.
I also found out that the kindergarten ate bean sprouts once a week, and Mi Ma didn't seem to care about this, and did not deliberately prepare bean sprouts for the children.
This stems from Mi Ma’s habits and misunderstanding of food. I always feel that the bean sprouts are not good, and what is put when the bean sprouts are grown, in fact, some things can be ignored, it is a question of degree, otherwise there is no way to live.
You can also eat bean sprouts on your own, but it’s not as convenient to buy them when you’re busy.
Plus this side dish, classic recipe, classic taste, my daughter likes it very much"

Vinegar Bean Sprouts

1. Material drawing

2. Wash and shred the red peppers. Change the garlic and green onions to a knife.

3. Take a mixing bowl and mix fruit vinegar or white vinegar or vinegar and light soy sauce salt sugar into juice.

4. Pour oil in the wok, fry the garlic shallot and some red pepper shreds.

5. Stir-fry the washed bean sprouts.

6. Mix the juice before inverting.

7. Stir fry evenly.

8. Just out of the pot.

Tips:
This dish needs to be fried quickly, and it can save time when it is mixed into a bowl to ensure the taste of the dish is crisp and refreshing.

The vinegar is more casual, you can use either fruit vinegar or white vinegar. The color of the finished dish is better.