Spicy green bean sprouts
During the germination process of mung bean sprouts, vitamin C will increase a lot, and some proteins will also be decomposed into various amino acids needed by humans, which can reach seven times the original content of mung bean sprouts, so the nutritional value of mung bean sprouts is greater than that of mung bean sprouts. Today, I recommend this spicy green bean sprouts to everyone. It can not only supplement vitamins, but also appetizers, increase appetite, and bring a touch of coolness to the scorching summer.
Recipe Recommendations
- mung bean sprouts 400 grams
- green pepper one
- coriander a little
- shallots half a
- red pepper appropriate amount
- Jiang appropriate amount
- oil appropriate amount
- salt appropriate amount
- vinegar appropriate amount
- chicken essence appropriate amount
- medium spice
- fried
- ten minutes
- simple
Steps for Spicy green bean sprouts
1
Remove the skin from the mung bean sprouts and rinse it.
2
Pick and wash the coriander, cut it into long strips, and plate for later use.
3
Remove the stalks and seeds of the green peppers, rinse them thoroughly, and cut them into shreds.
4
After washing the onions, ginger, dry red peppers, shred the ginger, cut the onions obliquely into sections, and cut the dry red peppers into shredded pieces.
5
Put a little oil into the pan and add shredded ginger and spring onion.
6
After the onions and ginger change color, add red peppers and saute until fragrant.
7
After saute onions, ginger, dry red peppers until fragrant, add green bean sprouts and a little vinegar, and stir-fry over high heat.
8
After stir-frying the green bean sprouts for a while, add the shredded green pepper, coriander, and salt.
9
When it is almost out of the pan, add a little chicken essence.