Crispy Mung Bean Sprouts with Aromatic Chives

1. Rinse and Drain Sprouts

Rinse your mung bean sprouts thoroughly under running water and let them drain well in a colander.

2. Heat Oil in Wok

Heat your wok or skillet over medium-high heat until a bead of water sizzles and evaporates within 1-2 seconds of contact. Add the oil, swirling it around to coat the bottom of the pan.

3. Stir-fry Ginger and Chiles

Once the oil is shimmering, add the minced ginger and stir-fry it for about 30 seconds until it becomes fragrant. Then, toss in the dried red chiles and continue to stir-fry them for another 30 seconds.

4. Add Chives

Add the Chinese garlic chives to the wok and stir-fry them just until they start to wilt, which should take about 10 seconds.

5. Stir-fry Sprouts

Quickly turn the heat up to high and add the mung bean sprouts. Stir-fry them for about a minute, keeping the sprouts moving constantly to ensure they heat through evenly without releasing too much liquid.

6. Season and Serve

Season the sprouts with the kosher salt and MSG, stirring well to combine. Taste and adjust the seasoning if needed. Transfer the stir-fried sprouts to a serving dish and serve immediately while they're hot and crispy.