Stir-fried pea sprouts
Overview
Fried bean sprouts are a common dish on the dining table of every household, usually fried soybean sprouts and mung bean sprouts. Today, I used stir-fried pea sprouts to participate in the activity of making old dishes with a new twist. There are two reasons: first, because the pea sprouts with higher nutritional value are used in the selection of different materials; second, I used a little trick I summarized when frying, which is to simmer over high heat and cover for half a minute, and then quickly open the lid of the pot. This method can remove the beany smell of the bean sprouts, so that the quickly fried bean sprouts remain crisp and tender, and the bean sprouts will not still have a beany smell because the frying time is too short. Pea sprouts grown at home have extremely high nutritional value, especially rich in lysine, which is essential for the human body and is rarely found in other vegetables. Pea sprouts are delicious no matter how you cook them, and can be used in soups and stir-fries. Today I will make the simplest one, stir-fried pea shoots. The quick frying method retains the nutrition of the pea sprouts to the maximum extent and also retains the fragrance of the pea sprouts themselves.
Tags
Ingredients
Steps
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The pea sprouts I grew myself have been picked and washed. Round beans and soybean sprouts look different
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Put oil in the pot and sauté the minced ginger, garlic and chili pepper
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Add the pea sprouts and stir-fry
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Add salt and dark soy sauce, stir-fry evenly
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Then cover and simmer for half a minute, then quickly open the lid and the bean sprouts are ready to be cooked
