Ingredients
400 g (about 14 oz) mung bean sprouts, 100 g (about 3.5 oz) Chinese chives.
Seasonings
50 g vegetable oil, 6 g salt, and scallion and ginger to taste.
Instructions
1. Snap off both ends of the bean sprouts, rinse them in cold water, drain, and pat dry. Trim and wash the chives, then cut into 3 cm (about 1-inch) lengths. Shred the scallion and ginger into thin strips.
2. Place the wok over high heat, add oil, and when hot, toss in scallion and ginger shreds to release their aroma. Immediately add the bean sprouts and stir-fry a few times, then add the chives and salt, stir-fry a few more times, and serve. This dish is tender, crisp, and refreshing.