Hot and sour bean sprouts

Overview

Bean sprouts are really a good thing. They taste crunchy and sweet, and they taste very fresh. Mung bean sprouts contain very low energy, but are rich in fiber, vitamins and minerals. They have beauty, detoxification, cellulite elimination, laxative, and antioxidant effects. If you love beauty, come and try it together!

Tags

• hot dishes
• vegetarian dishes
• appetizers
• home cooking
• beginning of spring
• spring recipes
• balsamic vinegar
• green onions
• light soy sauce
• millet pepper
• mung bean sprouts
• peanut oil
• sugar
• zanthoxylum bungeanum
• garlic
• salt

Ingredients

Steps

1. 1 Clean the bean sprouts after removing their roots.

   

2. 2 Slice the garlic, cut the green onions and millet peppers with a diagonal blade, and add a little peppercorns.

   

3. 3 Put a tablespoon of peanut oil in the pot, add Sichuan peppercorns and stir-fry until fragrant. When the Sichuan peppercorns turn black, remove them and discard them, leaving the Sichuan peppercorn oil in the pot.

   

4. 4 Add onion, garlic, millet and pepper and sauté.

   

5. 5 Add the bean sprouts after the aroma develops.

   

6. 6 Drizzle a tablespoon of balsamic vinegar along the sides of the pan.

   

7. 7 Add salt, light soy sauce and a little sugar. Stir well over high heat and remove from the pan.

   

8. 8 The sour and spicy taste is very appetizing.

   

9. 9 Fry over high heat to maintain a crispy texture.