Drunken Mung Bean Sprouts

Name: Drunken Mung Bean Sprouts
Total time: 25 min
Ingredients: 300g mung bean sprouts; 1 medium green bell pepper; 400ml water; 3 tablespoons Chinese cooking wine; 2 stalks green onions; 3 slices ginger; 1 teaspoon salt; 1/2 teaspoon sugar; 5-6 whole Sichuan peppercorns

A refreshing Chinese cold appetizer featuring crisp mung bean sprouts and tender green pepper strips soaked in a fragrant brine spiked with cooking wine. This Huaiyang classic makes an ideal palate-cleansing side dish.

25 min

Easy

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Story

This light and crunchy dish comes from the Huaiyang culinary tradition, known for its delicate flavors and elegant presentations. The quick blanch keeps the vegetables snappy, while the aromatic brine works its magic over a few hours in the fridge.

Ingredients

mung bean sprouts 300g

green bell pepper 1 medium

water 400ml

Chinese cooking wine 3 tablespoons

green onions 2 stalks

ginger 3 slices

salt 1 teaspoon

sugar 1/2 teaspoon

Sichuan peppercorns 5-6 whole

Instructions

Prepare the vegetables

Cut off the root ends from the bean sprouts and rinse them thoroughly. Halve the bell pepper, pull out the stem and seeds, then cut into thin matchstick-sized strips.

Blanch and chill

Bring a pot of water to a rolling boil. Add the bean sprouts and pepper strips and cook for about 30 seconds—they should soften just slightly but stay crisp. Drain right away and submerge in ice water to halt the cooking. Once cool, drain well.

Build the brine

Combine the 400ml water with cooking wine, green onions, ginger, salt, sugar, and peppercorns in a saucepan. Bring to a boil, then take off the heat and let it cool completely to room temperature.

Marinate and serve

Put the blanched vegetables in a bowl or container. Pour the cooled brine over them, cover, and refrigerate for at least 2 hours—overnight is even better for deeper flavor. Serve chilled as an appetizer or side.