Sichuan flavor--fried soybean sprouts

Overview

Tired of bland bean sprouts? Come and try a plate of spicy and heavy-flavored dishes! This plate of sprouts is our Mr. Xiong’s favorite no matter whether it’s summer or winter. In his words, it’s ‘very delicious’.

Tags

• vegetarian dishes
• coarse paprika
• garlic
• pork
• shredded ginger
• soybean sprouts
• chopped green onion
• salt

Ingredients

Steps

1. 1 Prepare the ingredients, the chopped green onions are not included;

   

2. 2 I buy bean sprouts ready-made. Many people on the Internet say that the bean sprouts bought outside are not edible, so when I buy them, I have to pick the roots first and then soak them in salt water for ten or twenty minutes;

   

3. 3 Rinse the bean sprouts with clean water two or three times and drain the water

   

4. 4 Sit on the pot and be careful not to add oil! Pour the bean sprouts into the pot and stir-fry the water. It is best if there is no water at the bottom of the pot when stir-frying. This will make it more flavorful when stir-frying later;

   

5. 5 Put another pot into a cold pot and put the fat in cold oil (you can use more oil than usual for cooking), then turn on low heat and stir out the oil; (I usually like to use this method, the fat and oil will not splash out when put in cold oil)

   

6. 6 Add lean meat, ginger and minced garlic and stir-fry until fragrant;

   

7. 7 Add two tablespoons of dried chili powder (coarse chili powder);

   

8. 8 Add 1.5 tablespoons of red bean paste and stir-fry the meat until it colors;

   

9. 9 Add bean sprouts;

   

10. 10 Add a little fine salt, because the bean paste is salty, so add less salt, stir-fry evenly, and stir-fry for about two to three minutes;

    

11. 11 Before serving, sprinkle some vegetable essence and chopped green onion and mix well;