Coral Gold Hook
A classic Chinese vegetarian dish featuring crisp mung bean sprouts stir-fried with red chili strips, creating a coral-like color. Tangy and slightly spicy, it awakens the appetite.
Ingredients
10 items- Mung bean sprouts 14 oz (400g)
- Dried red chili peppers 5
- Ginger 1 small piece
- Scallions 2
- Sichuan peppercorns 10
- Vegetable oil 2 tablespoons
- Salt 1/2 teaspoon
- White vinegar 1 tablespoon
- Sugar 1/2 teaspoon
- Sesame oil 1 teaspoon
Nutrition
Steps （8 steps）
Trim the ends off the bean sprouts, rinse under cold water, and drain thoroughly. Slice dried chilies, ginger, and scallions into thin strips. Set aside.
In a small bowl, mix salt, sugar, white vinegar, and 1 tablespoon water until the sugar and salt dissolve.
Heat vegetable oil in a wok over low heat. Add Sichuan peppercorns and cook until fragrant and slightly darkened, about 1 minute. Remove peppercorns with a slotted spoon.
Add chili strips and ginger to the same oil. Cook over low heat for about 30 seconds, until the chili becomes slightly bright and fragrant.
Turn the heat to high and add the bean sprouts. Stir-fry quickly for 30 seconds, until they begin to soften and release some water.
Pour the sauce along the edges of the wok. Continue stir-frying over high heat for another 20 seconds to evenly coat the sprouts.
Drizzle with sesame oil, add scallion strips, toss quickly, then immediately turn off the heat.
Transfer to a serving plate and enjoy immediately for the best crisp texture.
Tips
Avoid overcooking the bean sprouts to retain their crunch. If using fresh red chilies, add them at the last stage for vibrant color. Toasting the Sichuan peppercorns on low heat maximizes their aroma.
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