A 10-minute stir-fry of crisp mung bean sprouts and wood ear mushrooms tossed with fragrant garlic and scapes, finished with a bright splash of vinegar and soy.
This dish captures the lively crunch of spring in a hot wok. Mung bean sprouts and slippery wood ear mushrooms are awakened by pungent minced garlic and tender scapes, pulled together by a sharp hit of vinegar. As the old Chinese adage goes, eating more sprouts in spring brings health and longevity—a humble, vibrant reminder that the best meals are often the fastest.
Wash the mung bean sprouts and set aside.
Chop the garlic shoots.
Black fungus.
Heat oil in a wok, sauté minced garlic until fragrant, then add the mung bean sprouts.
Add the black fungus.
Once the bean sprouts are stir-fried until soft, add the garlic shoots.
Add an appropriate amount of vinegar to season and enjoy.
Eating more sprouts in spring is healthy and promotes longevity.
A quick and vibrant vegetarian stir-fry featuring tender oyster mushrooms paired with colorful bell peppers. This dish comes together in under 30 minutes, making it perfect for busy weeknights. The mushrooms are blanched first for a delicate texture, then wok-tossed with crisp vegetables and aromatic seasonings.
