stir-fry bean sprouts
By CarmenLemke
Stir-fried bean sprouts is an easy and quick dish. To make the vegetables clean and neat, without soup, without beany smell in the taste, and maintaining a certain crispness, it cannot be done simply. The key to frying bean sprouts is to pay attention to the heat, which must be strong, and the wok should be hot, the vegetables should be processed quickly, and the salt should be put later. In this way, you can stir-fry a plate of crispy, delicious, refreshing and pleasant bean sprouts.
Recipe Recommendations
- mung bean sprouts 200g
- coriander 50g
- pepper 5 capsules
- salt 2 grams
- chicken essence 2 grams
- balsamic vinegar appropriate amount
Steps for stir-fry bean sprouts
1
Rinse mung bean sprouts repeatedly under clear water, wash off mung bean shells, remove and drain.
2
Wash the parsley and cut into sections.
3
Put the oil in the pan and heat it up, saute the pepper until fragrant.
4
Add in bean sprouts and stir-fry well.
5
Stir in a little salt and chicken essence.
6
Add coriander and stir well over high heat.stir-fry bean sprouts Make Tips
This dish should be stir-fried quickly over high heat, so the spatula should be turned from time to time, rather than slowly stir-fried over low heat. Wash bean sprouts and drain them