Ever since I last saw Yuan Shanshan showing off the stir-fried mung bean sprouts and leeks made by Yuan’s mother, I have been obsessed with that dish. To be honest, I have never seen mung bean sprouts stir-fried with leeks in my whole life, but it’s still very appetizing to see what Yuan’s mother stir-fries. Plus, I’m very curious about what this dish tastes like, so I’ve been thinking about it. Find a chance to give it a try.

I happened to buy mung bean sprouts for 1 yuan and leeks for 1 yuan. I finally tried making this dish at noon. I didn’t expect this dish to be so delicious. Mung bean sprouts and leeks are very nutritious vegetables, especially mung bean sprouts, which contain vitamin C, vitamin B2, and crude fiber. Regular consumption of mung bean sprouts can prevent aphthous ulcers and lose weight. Besides, the weather in winter is dry and easy to cause internal heat. Mung bean sprouts themselves have the effect of clearing internal heat. It is a good dish to feed your family. In addition, this dish is simple and quick to make, so I must share with you how to make this home-cooked dish in detail.

Ingredients preparation: 300g leeks, 400g mung bean sprouts, 5 red peppers, 3 garlic, 1 small handful of Sichuan peppercorns, 1 tsp light soy sauce, 1 tsp salt, a little chicken essence, half vinegar Small spoon

Cooking method:

1. Prepare leeks, mung bean sprouts, red pepper, Sichuan peppercorns, garlic and other ingredients. You don’t have to put it in if you don’t have Sichuan peppercorns, but it will be especially delicious if you add some Sichuan peppercorns.

2. After cleaning the leeks, select the stems at the back of the leeks and cut them into small pieces.

3. Cut the red pepper into small sections or strips, and crush the garlic with the back of a knife and set aside.

4. The next step is cooking. After the wok is heated, add a tablespoon of cooking oil, first add the Sichuan peppercorns and saute until fragrant, then filter out the Sichuan peppercorns, leaving the Sichuan peppercorn oil. With this extra step, this home-style stir-fry will be extra fragrant.

5. Add minced garlic and red pepper, stir-fry over warm fire for half a minute, be sure to keep the heat warm to avoid burning and becoming bitter.

6. Then add mung bean sprouts and leeks and stir-fry evenly over high heat.

7. Add salt, light soy sauce, pepper, and chicken essence, and continue to stir-fry for 2 minutes. The mung bean sprouts will soften slightly, and the leeks will change color and become raw, then turn off the heat and serve on a plate.

This home-style stir-fry has a crispy taste and goes very well with rice. In terms of cooking method, it is suitable for stir-frying on high heat. Stir-fry for 3 minutes and it will be ready. If the frying time is too long, the leeks will easily become cooked and the taste will be greatly reduced. The best thing is to use Sichuan peppercorn oil for stir-frying, which increases the flavor several times!