Ingredients
250 g (about 1/2 lb) bean sprouts.
Seasonings
4 dried red chili peppers, julienned; scallion shreds, MSG, vinegar, salt, cooking wine, and peanut oil, each to taste.
Instructions
Place the wok over high heat and pour in about 150 g (2/3 cup) of oil. Once hot, add dried red chili shreds and scallion shreds, stir-frying briefly until fragrant. Add the mung bean sprouts, then splash in cooking wine, salt, MSG (or omit), and vinegar. Stir-fry quickly and serve immediately.