Name: Yuxiang Bean Sprouts
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Homemade mung bean sprouts; A few Fungus; 1/2 root Green Hot Pepper; 1/2 root Red pepper; 2 tsp Soy sauce; 1 tsp Cooking Wine; 3 tsp Vinegar; 4 tsp Sugar; 1/2 spoon starch; Some salt; 3 tablespoons Plain Water; 1 tsp Pixian Doubanjiang; Some shallot; Some garlic; Some ginger

Yuxiang Bean Sprouts

by Misty soul

4.7 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

The mung bean sprouts produced by the mother-in-law are better than those sold in the market. They have bean grains at their roots. They taste very strong and have a taste of bean sprouts, instead of the fast-growing bean sprouts that taste watery. "

Yuxiang Bean Sprouts

1. Home-grown mung bean sprouts, washed clean and water-controlled for use

2. Shred the soaked fungus, shred the orange and green peppers (the one that looks orange is not carrots, but the peppers have been left for a long time and turned orange red)

3. Cut the green onion, ginger, and garlic into small pieces, and prepare the Pixian bean paste

4. Add 2 teaspoons of light soy sauce, 1 teaspoon of cooking wine, 3 teaspoons of vinegar, 4 teaspoons of sugar, 1/2 teaspoon of starch, a little salt in a small bowl, then add 3 tablespoons of water and mix well.