Stir-Fried Mung Bean Sprouts with Vermicelli
Tender, crisp, and aromatic.
Ingredients
Mung bean sprouts (ends pinched off, washed and drained)
300 g
Dried vermicelli (snipped into shorter lengths after soaking)
25 g
Cooked peanut oil (used in two portions)
50 g
Soy sauce
30 g
Rice vinegar
10 g
Cooking wine
5 g
Scallion (cut lengthwise into 3 cm long, 0.1 cm wide strips)
10 g
Ginger (peeled and cut into thin matchsticks)
5 g
Chinese chives (cut into 3 cm long segments)
25 g
Sichuan peppercorns
10
Instructions
1
Step 1
Pinch off both ends of the mung bean sprouts, rinse thoroughly under clean water, drain well, and set aside. Soak the vermicelli in water until softened, then drain and snip into shorter lengths with a knife. Cut the scallion lengthwise into 3 cm long, 0.1 cm wide strips. Peel the ginger and cut into thin matchsticks. Rinse the Chinese chives and cut into 3 cm long segments.
2
Step 2
Place a wok over high heat and add 40 g of the peanut oil. When the oil reaches about 70% hot, add the Sichuan peppercorns and scallion strips. Add the mung bean sprouts, vermicelli, rice vinegar, cooking wine, soy sauce, and ginger. Stir-fry for a few quick turns, drizzle with the remaining peanut oil (finishing oil) for sheen, and transfer to a plate to serve.
