Ingredients
400 g (about 14 oz) mung bean sprouts, 150 g (about 5 oz) celery.
Seasonings
10 g scallion, minced, 5 g ginger, minced, 1 teaspoon salt, 1/2 teaspoon each MSG and rice vinegar, 2 tablespoons scallion oil, and a dash of sesame oil.
Steps
1. Trim both ends off the mung bean sprouts, rinse and drain well; remove the leaves from the celery, wash, and cut into small sections.
2. Heat a wok over high heat, add scallion oil and heat through. First, add minced scallion and ginger and stir-fry until fragrant. Then add mung bean sprouts and celery segments, stir-frying briefly. Splash in rice vinegar, then add salt and MSG, stirring everything evenly. Finally, drizzle with sesame oil, then remove from heat and transfer to a serving plate.