Pearson
16 oz. bean sprouts
3 tbsp. vegetable oil
4 ½ tsp. white vinegar
1 tsp. peppercorns
½ tsp. sugar
1 tsp. salt
Heat oil in wok. Stir-fry peppercorns 1 minute over medium heat.
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| These pop when they get hot, so look out for flying oil! |
Discard peppercorns. Stir-fry bean sprouts for 10 seconds. Add vinegar, sugar, and salt. Stir-fry for a few seconds longer.
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| Quick and easy! |
Remove sprouts and
serve. Enjoy!
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| Surprisingly, bean sprouts can stand alone; they don't exist purely to be a part of your stir-fry medly. |
My Rating: 4/5 "Nice flavor with these, and they retain that ever-excellent bean sprout crunch. My partner thought it was weird to be eating bean sprouts by themselves, but with a meaty or otherwise savory main course this dish is a great accent. It's not going to steal the show, but it's a pleasant little veggie."
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