Refreshing seasonal stir-fry - stir-fried bean sprouts with leeks

Overview

Bean sprouts, bamboo shoots and fungi are listed as the top three vegetarian foods, and the nutritional value of bean sprouts is higher than the beans themselves. Bean sprouts refers to the general term for beans such as soybean sprouts, black bean sprouts, mung bean sprouts, and adzuki bean sprouts. Mung bean sprouts seem to be the cheapest among bean sprouts. They have a crispy texture and are delicious whether stir-fried or cold. Moreover, mung bean sprouts have high medicinal value. Traditional Chinese medicine believes that mung bean sprouts are cool in nature and sweet in taste. They can not only clear away heat, clear the meridians, and detoxify, but can also nourish the kidneys, diuresis, reduce swelling, nourish yin and strengthen yang, regulate the five internal organs, beautify the skin, and relieve dampness and heat.

Tags

• hot dishes
• home cooking
• quick dishes
• recipes for lazy people
• pregnant women
• old man
• spring recipes
• summer recipes
• lunch
• dinner
• students
• chives
• edible oil
• msg
• mung bean sprouts
• onions
• ginger
• salt
• small red pepper

Ingredients

Steps

1. 1 Cut off both ends of the mung bean sprouts, rinse them in water and drain them.

   

2. 2 Wash the leeks and cut them into 3 cm long sections, cut the green onion and ginger into shreds, and cut the red pepper into sections and set aside.

   

3. 3 Heat the wok, add cooking oil to heat, add onion, ginger and chili and stir-fry until fragrant.

   

4. 4 Add bean sprouts and stir-fry a few times.

   

5. 5 Add leeks and stir-fry.

   

6. 6 Add salt and a little MSG and stir-fry evenly before serving.