A quick Beijing-style stir-fry of pale mung bean sprouts and vibrant Chinese chives, flashed with fragrant Sichuan peppercorns and finished with white vinegar.
Spotted in the classic 280 Beijing Recipes, this dish earns its evocative name from just two humble ingredients: green chives and white sprouts, slithering together in the wok like green and white snakes. A handful of Sichuan peppercorns sizzled in hot oil lends a fragrant jolt, while a final splash of white vinegar keeps the sprouts crisp and bright. It is a fast, lively side that brings a touch of culinary poetry to the everyday table.
Pick and wash the Chinese chives, then cut into sections.
Wash the mung bean sprouts clean, and soak them in water for later use.
Heat the wok and add cold oil, fry the Sichuan peppercorns until fragrant, then add the mung bean sprouts and stir-fry quickly.
Add the Chinese chives and stir-fry quickly.
Season with salt and white vinegar, then remove from the wok and plate.
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