Ingredients
200 g mung bean sprouts, 100 g Chinese lettuce (stem lettuce), 50 g Beijing-style hawthorn cake.
Seasonings
5 g Sichuan peppercorns, a pinch each of salt, chicken bouillon powder, sugar, and rice vinegar, 2 tablespoons vegetable oil.
Steps
1. Trim both ends off the mung bean sprouts and rinse clean; peel the asparagus lettuce, rinse, and cut into thin strips; cut the hawthorn cake into thin strips.
2. Blanch the mung bean sprouts and asparagus lettuce strips in boiling water, then drain and transfer to a bowl. Add hawthorn strips, chicken bouillon, sugar, and rice vinegar, then toss to combine.
3. Place a wok or pan over heat, add vegetable oil and heat until hot, then sprinkle in a little salt and stir until dissolved. Add Sichuan peppercorns and fry until fragrant, then remove the peppercorns and discard. Pour the hot aromatic oil over the mung bean sprouts and shredded bamboo shoots, toss well to combine, then plate and serve.