Stir-fried bean sprouts with sweet potato vermicelli
Overview
My friend gave me some sweet potato vermicelli, and I ate hot and sour vermicelli for several days. It was so enjoyable. Today, I heard from the grandma next door that sweet potato vermicelli tastes good when fried, so I made sweet potato vermicelli and stir-fried bean sprouts according to her recipe. This was the first time I did this. Unexpectedly, it was so popular that it was almost sold out when it was served. She also made a special meal. Grandma’s recipe is really good! Sweet potato vermicelli is easier to store. You can always keep some at home. When there is no food, take out a handful and stir-fry. It is also a very good dish to accompany wine.
Tags
Ingredients
Steps
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Cut the sweet potato vermicelli and soak it in warm water for half an hour in advance. It is better if the water temperature is slightly hot, no need to boil.
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Use an appropriate amount of mung bean sprouts, prepare the same amount as vermicelli, either mung bean sprouts or yellow bean sprouts are acceptable.
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The side dishes have been cut in advance. I prepared some leeks for flavor, shredded onions, shredded red peppers, and shredded ginger.
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Heat the oil in a pan, first add shredded red pepper, onion and ginger and stir-fry until fragrant. The heat can be higher, but be careful not to burn the side dishes.
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Then add the soaked vermicelli and stir-fry over high heat. After adding the vermicelli, add some water to prevent it from sticking to the pan.
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Add bean paste, white sugar, white pepper, cooking wine, light soy sauce, dark soy sauce, and oyster sauce. Do not add salt. These seasonings are salty. If you add more salt, they will become salty. Cover the pot and simmer for a while.
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When the soup is almost reduced, add the bean sprouts. The mung bean sprouts can be fried quickly.
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Then add the leeks. The leeks will also cook quickly. You can wait until the bean sprouts are broken before adding them. Just stir them slightly.
